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THE WORCESTER DOMESTIC 
SCIENCE SCHOOL'S 

ONE YEAR'S COURSE 

Laboratory Cook Book 



Compiled and Copyrighted 1914. 

By 

FLORA A. WETHERED 



Published by the 

WORCESTER DOMESTIC SCIENCE SCHOOL 

156-158 Institute Road 

Worcester, Massachusetts, U. S. A. 



1914 

HARRIGAN PRESS, Inc. 

Worcester, Mass. 



.\AJ33 



To My Mother- 

Euty f. See 

this book is affectionately dedicated, through 
whose devotion to home life and inspiring 
influence 1 was led to study Domestic Science 



SEP 30 1914 



CI.A379768 
■k-o / 




THE WORCESTER DOMESTIC SCIENCE SCHOOL 



INDEX 

The Worcester Domestic Science School Frontispiece 

One of the Dormitories 

Introduction 3 

Lecture 1 4 

Fundamental Cookery Principles 8 

Steps in Marketing 9 

Preservation of Food Experiments 9 

I <esson IT. — Preservation of Foods, etc 11 

Canning 13 

Sterilization 14 

Preserving 18 

Relishes 24 

Foods 28 

Experiments with Starch 31 

Cereals 33 

Bread — Experiments in Fermentation 38 

Gems 43 

Methods of Cooking — Deep Fat Frying 46 

Poultry 48 

Fish 54 

The Lobster 61 

Lesson on Olive Oil 66 

Vegetables 68 

Soups 80 

Garnishes for Soups 87 

Sandwiches 89 

Pastry — with Illustrations 92 

Meats — with Illustrations 99 

Meat, Fish and Other Sauces 120 

Salads 126 

Eggs 134 

Cheese Dishes 140 

Croquettes 141 

Timbales 144 

Plain Cookery — Leftovers 147 

Chafing Dish Cookery 150 

Invalid Cookery 154 

Puddings 159 

Desserts 170 

Sweet Jellies 184 

Bavarian Creams 186 



Frozen Desserts 18S 

Sugar Cookery — Confections 197 

Cake 203 

Fancy Cakes — Illustrated 207 

Cakes and Other Pastry 213 

Cookery Phrases c 218 

Demonstration of the Fireless Cooker . . . 219 

Formal Meals 222 

Menus 240 

Household Hints 215 



The purpose of this little volume is to supply 
a laboratory cook book suitable for a one year 
course in cookery for those preparing to teach 
the subject. Much help will be derived from 
studying the notes preceding each subject. 
All foods and utensils should be in place be- 
fore beginning the lesson 



LECTURE I. 

Def. — COOKERY is the art of preparing food for nourishing the 
human body by preserving nutritive constituents and flavors and 
rendering it soluble. 

Food is cooked to develop new flavors and soften fibres; to make 
more palatable and to render it more digestible. 

The three essentials are: — (1) Heat, (2) Air, (3) Moisture. 

Def. — (1) Heat is increased molecular motion produced by combus- 
tion. Combustion cannot take place without air. Oxy- 
gen is the only supporter of combustion. 

(2) Air is composed of oxygen, nitrogen, argon, various other 

gases, and some impurities. 

(3) Moisture, in form of water, is either found in food, or 

added to it extensively. 

The combined effect of heat and moisture hardens albumen in eggs, 
fish and meat; and softens fibrous portions of meat and the cellulose 
of vegetables. 

The burning of fuels depends upon the rapidity of combustion. 

Def. — A fuel is a substance that can be employed usefully in com- 
bination with atmospheric air or oxygen to the production of heat. 



OUTLINE OF FUELS 
2. 'Coal. 



A. 


Solids. 


1 


. Wood. 




(a) Soft 




(b) Hard 




(c) Charcoal 




(d) Peat 


B. 


Fluids. 




1. City Gas 




2. Natural Gas 




3. Kerosene 




4. Alcohol 



(a) Soft 

(b) Hard 

(c) Chestnut 

(d) Pea 

(e) Coke 



( a ) Pure, 75c quart. 
(b) Wood, 25c quart. 
. (c) Denatured, 30c a quart. 

C. Electricity. 



LABORATORY COOK BOOK. r> 

VARIOUS KINDS OF FUEL. 

Hard WoodSj as hickory, oak, ash, etc., produce more heal and 
burn more slowly than soft woods. 

Soft Woods, as pine, cedar, birch, etc., are commonly used as 
kindling. Resinous pine wood gives too hot a temperature, — gives an 

extreme heat. 

It is not an economical wood to burn for a (ire; it is also likely to 
warp a stove. 

Wood absorbs iMr, moisture, and takes a great amount of heat 
to dry. It is organic in nature and is made up of a number of small 
elements, — carbon, hydrogen and oxygen making up the greater part. 
It has a small amount of mineral matter which is found in the form of 
lime, potash, soda and silica. 

The framework of wood is cellnlose, which is carbohydrate. 

Wood stores up moisture without having the appearance of it. 
As soon as the wood begins to char, the moisture comes out of it. 

Soft Woods, as pine, kindle more easily, produce intense heat, and 
are best for a quick-blazing fire. 

Hard ^Yoods, as oak, ash and hickory, burn more slowly but pro- 
duce harder coals which retain the heat longer. 

Many kinds of wood, especially ash, contain much alkali. 

Charcoal is made from wood in underground kilns, having small 
openings at the top as smoke outlets. The wood becomes carbonized 
and gives off intense heat. As a fuel this makes a good brisk, but not 
a lasting fire. 

Peat is of plant origin. Ages ago the trees fell, glaciers and rocks, 
and lastly, the water came, thus crushing all plant life. By the pres- 
sure of the earth and water, and the exclusion of air, the plants became 
mineralized. The substance thus formed is called peat. 

It is always found in boggy places. As a fuel, its qualities are 
much the same as those of charcoal. 

Coal is a mineral substance originally of vegetable origin. It com- 
mences with plant life just the same as peat does; but the coal re- 
mained in the earth a longer time. Peat is coal in process of formation. 

Sulphur and Tar are the most common impurities found in coal. 
Soft coal contains the most tar; this passes off in smoke as do all im- 
purities. There are two different kinds of coal; anthracite, or hard 
coal ; and bituminous, or soft coal. 

Hard Coal, or anthracite, contains ( M) to 95% carbon. It is a kind 
of mineral-charcoal derived from ancient vegetation buried in the earth 
and so thoroughly pressed that nothing is left but pine, carbon, sul- 



G THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

phur, and an incombustible ash. It kindles slowly, yields an intense 
heat, and burns a long time without replenishing. 

Soft Coal, or bituminous coal, contains from 70 to 90% carbon. 
It is not so compact as the anthracite, and therefore has to be replen- 
ished oftener. It is not very much used, and costs from $4.00 to $4.50 
a ton. 

Egg and Stove Coal are mostly used for heating in furnaces. 
Nut or Chestnut Coal is Bright and Shiny, and is mostly used for 
cookery. 

Pea Coal is also used for cookery. It is cut in very small pieces 
and is good for "bedding fires." 

Coke is simply coal with the gas removed. It gives an intense heat, 
is liable to warp the stove, and burns out very quickly. It is not a very 
good fuel. 

The average prices of the various kinds of coal are: — 

(1) Egg Coal, |8.00 a ton. 

(2) Chestnut Coal, 8.00 a ton 

(3) Pea Coal, 6.50 a ton. 

(4) Coke, 5.00 a ton. 

Buy coal in the summer time if possible, for it is much cheaper then. 



FLUID FUELS. 



City Gas for illuminating purposes is made from soft coal heated 
in clay retorts; the sulphur and carbon dioxides are removed by quick- 
lime. 

Heating or Fuel Gas is made from hard coal heated red hot in 
air-tight retorts; the carbon dioxide and hydrogen resulting are both 
poisons having no odor; so that acetylene (C2 H4) or naphtha is usu- 
ally added to discover leakage. Acetylene also makes the flame brighter. 
The yell o ic flame means that the gas has great lighting properties, 
while the blue flame indicates great heating properties. 

Natural Gas is often used as a fuel, but is full of impurities and is 
rather smoky. 

Kerosene is a mineral oil obtained from coal itself or from direct 
borings in the earth. It contains many impurities, the greatest of 
which is sulphur. Kerosene comes from petroleum and when it is 
refined paraffine and vaseline are procured from it ; the resulting gases 
are gasoline and naphtha. Kerosene oil is the cheapest household fuel, 
and when of good quality it is perfectly safe to use if the burners of 
the stove are intended for it. It should never be used to kindle a coal or 
wood fire, because, when heated, it gives off a vapor, which is likely to 
explode, if it comes in contact with fire. 



LABORATORY COOK BOOK. 7 

The purest Alcohol is obtained from grains. It gives an intense 
heat, bat is seldom used on account of the expense — 75 cents a quart. 



STOVES. 




Points to be considered in buying a 


range: 


Kinds of Stoves, 




1. Wood 




2. Coal 




3. Gas 




4. Electric 




5. Alcohol 




6. Blue-flame oil stove 




Coal Stoves Gas 


Stoves 


1. Size 1. 


Durability 


2. Drafts 2. 


Quality of castings 


3. Shaking of grate 3. 


Form of burner 


4. Material 4. 


Economy of fuels 


5. Cleaning 5. 


Economy of time and 


A good stove costs from $50 to $60. 





labor 



COAL STOVES 

Plainness is a great asset in stoves; the fewer scroll trimmings, 
etc., there are to be kept clean and polished, the better for the house- 
wife. She will have more time for other things ; besides saving herself 
an output of much labor. The modern "Mission" stoves are much to 
be favored for their simplicity as regards trimmings. They are also 
very good to look at. Steel is the best material for stoves. 

The fire-box should be medium-sized for too deep a one burns too 
much coal, and too shallow a one does not give enough heat. The lower 
openings are drafts ; the upper one over the fire-box is a check. Notice 
the contrivance for removing and cleaning the ash-pan ; also notice the 
dumping of the grate. 

Small pipe flues give the best results. The heat can be regulated 
in many coal stoves by opening the lids over the oven one-quarter or 
one-third; or by opening the chimney dampers. Thorough investiga- 
tion of the different qualities of stoves before purchasing is recom- 
mended. 



Fundamental Cookery Principles 

1. Preparation and consideration of kind of fire and oven required. 

Clean hands and finger nails; hair covered. 

2. Selection of food. 

3. Proper care. 

4. No soaking of vegetables, except cabbage, turnips, onions, brus- 

sels sprouts. 

5. Wiping meats and fish with damp cloth — keep cool and covered. 

6. Searing at temp, of 300° F. or brisk boiling 15 minutes to seal 

pores. 

7. Gentle heating for soft-cooked albumen and all other proteid foods. 

8. Never boil milk. 

9. Have fat smoking white heat for deep fat living. Temp. 350 to 

400° F. 

10. Only melt butter and sugar, except when roux or caramel is de- 

sired. 

11. Have H 2 just at boiling point for tea, coffee and drinks. 

12. In white sauce blend butter and flour, add hot milk slowly, cook- 

ing paste briskly meanwhile. 

13. Chop fat into flour in pastry-making with two knives. 

11. Have all pastry mixtures as cool as possible and handle as little 
as possible. 

15. Keep all fats closely covered and cold. 

16. Keep all leavening powders and spices covered closely. 

17. Cover all cold foods whenever possible. 

18. Never cover foods when they are warm. 

19. Never put hot food into refrigerator. 

20. Cork olive oil tightly and never allow it to congeal. 

21. In beating or stirring foods try to incorporate fresh air. Air 

kitchen frequently. 

22. Keep all cut fruits, fruit juices and vinegar tightly covered. 

23. Never put onions, cabbage or its allies, or fish into refrigerator 

with other foods. They will readily flavor other foods. 
21. Never put waste and trimmings from vegetables or cheese in 
with perfect part. 

25. Cook vegetables as quickly as possible — especially, those with 

color. 

26. Serve hot foods hot, and cold foods cold. 

27. Leave flour, meal, graham, etc., uncovered, or in paper bags. 

28. Do not slop and drizzle liquids. If spilled, wipe up in lukewarm 

naphtha soap solution. 



LABORATORY COOK HOOK. 9 

29. Never cut vegetables, or pu1 lisli on moulding board; have board 

special. 
."»(». Never use wooden spoon in mixtures containing onion flavor. 
Have special dish for cooking onions. 

31. Never leave metal spoons in liquids. 

32. Do not burn paper or garbage on the coal fire. 



1. Never hull strawberries or pluck grapes, raisins, cherries, etc., 

from stems before washing. 

2. Plunge oysters, figs, etc., that are eaten raw — first into hot H 2 

ami then cool and dry them before eating. 

3. Wash all fruit without soaking. 

4. Never nse metallic spoon in any acid fruit or vegetable. Use 

wooden one. 

5. Wash boards or chopping bowl at once in cold H 2 after using 

onion or cabbage in them. Dry in sunlight. 

6. Wood absorbs and retains flavors. Never put wet boards or trays 

near the fire to dry. 

7. Do not allow teakettles or double boilers to become dry. If dry 

and hot, let cool before adding cold H 2 0. 

8. Have special receptacle for matches and keep in cool, dry place; 

as tin can. 

9. Never throw burnt matches into waste basket. Have metal re- 

ceptacle for them, throw into stove or sink. 
10. Screen all windows and doors, protect food from the common 
house fly, which is known to be a carrier of disease. 
Eeacl Dr. Gordon K. Dickinson's book on the House-fly. 



STEPS IN MARKETING 

1. Hand picked. 

2. Graded. 

3. Wrapped in tissue paper. 

4. Packed in layers. 

5. Faced — rounded up with choicest. 

G. New York considered best market in East. 



PRESERVATION OF FOOD EXPERIMENTS 

Materials for each person. 

1. Fresh fruit. 

2. Salt, sngar, cinnamon, alcohol, vinegar. 

3. Five small saucers or cover glasses. 

4. Five 1-ounce wide-mouthed bottles. 

5. Four corks to fit bottles. 



10 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

6. Cotton, sealing-wax, labels. 

Label all exp. with number, name, and date. 

Experiment I. 

Eaw fruit on cover glass: (1) place in a slow oven; (2) place in 
refrigerator; (3) expose to ordinary temperature. 

Experiment II. 

Eaw fruit : cover thickly with salt ; expose at ordinary temperature 

Experiment III. 

Eaw fruit: cover thickly with sugar; expose at ordinary temper- 
ature. 

Experiment IV. 

Eaw fruit: cover thickly with ground spice; expose at ordinary 
temperature. 

Experiment V. 

Eaw fruit: sliced, placed in bottle, corked and sealed. 

Experiment VI. 

Eaw fruit: cover with alcohol before corking. 

Experiment VII. 

Eaw fruit : cover with clear vinegar before corking. 

Experiment VIII. 

Sterilize bottle and cork. Cook the fruit without sugar. Fill the 
bottle with hot fruit to overflowing, cork and seal. 



LESSON II. 

1. PKESEKVATION OF FOODS. 

1. Object: — Destruction or arrest of germ growth. 

2. Means : — 

a. Heat. 

I). Expulsion of air. 

c. Expulsion of moisture. 

d. Freezing. 

e. Use of antiseptics or preservatives. 

3. Processes : — 

a. Natural Drying. 

(1) Meats. 

(2) Vegetables. 

(3) Fruits. 

For example: — 
(1 ) Grapes j 

|2) Figs l Dried in Sun. 
! 3 1 Dates j 

b. Artificial Means. 

(1) Other Fruits dried artificially. 

(2) Fish dried in salt as an antiseptic. 

(3) Curing or smoking. 

(4) Moisture. 

(a) Brine. 

(b) Vinegar spiced. 

(c) Plain vinegar. 

(5) Cold storage or freezing. 

(6) Heat, 

i a | Canning fruits — sugar as the antiseptic. 
( 7 » Sealing and combining with salt. 

(8) Excess of sugar: — For example: jam. 

(9) Fruits preserved raw by surrounding with cold 

water, excluding Air. 

(10) Heat alone without liquid or sterilizing — used for 
small juicy fruits. 

(11) Use of alcohol for exhibit purposes. 



THREE METHODS OF STERILIZATION. 

1. Wash bottles and Bake in oven for 20 minutes. 

2. Wash bottles or jars and Boil 15 minutes. 



12 TEE WORCESTER DOMESTIC SCIENCE SCHOOL. 

3. Wash and place in Cold water and bring to boiling point. 

Note — In the last two methods, place the jars, with their covers 
off, Upside Down in the water on a trivet. The rubber rings should be 
placed in a separate dish containing very warm water, but not Boil 7 // g 
water, as that will melt the rubber to a gum. 

The jars must be air-tight when filled (this accounts for their be- 
ing filled to overflowing before sealing) : fermentation is caused by the 
growth of bacteria. 



KIND OF JARS. 



If Mason Jars are used, invert them after filling and screwing on 
covers, and allow them to stand thus for 20 or 30 minutes. If they 
leak, even the slightest bit, dip them in paraffine at once; for the jars 
must be absolutely air-tight. 

The Lightning and the Atlas jars are, by far, the best kinds to use; 
the latter closely resembles the former, excepting that it has a larger 
mouth. 

Never use a jar with a metal top as corrosion is sure to set in 
sooner or later and cause fermentation. 



CANNING AND PKESEKVING. 

IJtexsils Needed. 

Fruit acids attack iron or tin utensils, giving a bad odor and taste 
to the fruit; utensils should be porcelain lined or enameled. 

Preserving kettles, colander, fine strainers, a skimmer, a ladle, a 
large mouthed funnel, 1 wire frying basket, bowls; silverplated, agate 
or wooden spoons, silver plated fruit knives, jars with new rubbers and 
perfect covers, squares of cheese-clotli, scales, and a wooden vegetable 
masher. 



SELECTION AND PREPARATION. 

Fruit is at its best for canning, jelly-making, etc., just before it 
is fully ripe. Use no imperfect fruit. 

Fruit should if possible be freshly picked. 

All large, hard fruits should be washed before paring. 

Rub quinces with a coarse towel before washing. 

Wash berries before stemming or hulling, placing a few at a time 
in a large colander or sieve, allowing water to flow over them quickly 
and placing them in a sieve to dry. Use a strawberry huller for straw- 
berries. 



LABORATORY COOK HOOK. 13 

CANNING 
Three Methods. 

2. Cooking the fruit in the jars in an oven. 

2. Cooking the fruit in the jars in boiling water. 

:\. Stewing the fruit before placing in jars. 

The principle of canning is sterilization of food and utensils. The 
success of canning depends upon proper sterilization. To sterilize 
means to tree from all germ life. 

Proper care means no failures unless a spore has developed in 
the can. 

There are several methods of canning; but, while the principle is 
the same the conditions under which the housekeeper must do her work 
may make one method more convenient than others. 

To exclude the air is the principle of all canning. 

Method I. 

Fruit cooked before it is put into the jars; the aim is to keep the 
fruit in shape by gentle cooking, and the avoidance of overcooking. 

Filling: — Jars, covers washed and sterilized; rubbers dipped in 
boiling waver; the fruit poured in boiling hot. Avoid air-bubbles by 
inserting silver knife or spoon handle and slipping it around the sides 
of jar. Fill can to overflowing and fasten cover on tightly. 

Method II. (Fruit cooked m the jar.) 
Filling: — Jars, rubbers, and covers cleansed; fruit placed in cans 
as compactly as possible without destroying shape ; hot water or syrup 
poured in to overflowing. Cover laid on, but not screwed until cook- 
ing is accomplished. 

Cooking: — Jars surrounded by hot water or steam. 

Method III. 
Fruit cooked in jar without sugar or water. 
Filling: — Pack dry jars full of fruit; fasten down the tops at 
once; place them in a boiler of cold water nearly covering them; raise 
to the boiling point. Cook one hour, and leave them in the water until 
cold again. In this way they are cooked in their own juice, and are 
said to retain their flavor better than where water is used. (This 
method is not often used because in this way the fruit is not sweet 
ened.) 

Method IV. 
Fruit and regetables canned without cooking. 
Fruits used are blueberries, crab apples, cranberries, rhubarb 
(cut up), and lemons; vegetables used are asparagus, corn, string 



14 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

beans, peas, and shell beans. Any firm, fresh, ripe vegetable may be 
done in this way. 

Filling: — Jars thoroughly cleansed; fruit carefully selected and 
picked over; washed and packed into jars. Cold water allowed to run 
over them 5 minutes or more, then sealed in usual manner. When 
ready to use, cook in water in which they were sealed ; this is to retain 
flavor. 

Method V. 
Old fashioned method for strawberries and raspberries, the former 

particularly. 

Select firm, fresh fruit ; wash and dry thoroughly ( drain on cheese- 
cloth until dry.) Hull berries; weigh fruit out. Use l 1 /-? times as 
much sugar as fruit. Place berries in an earthern dish and mash with 
a silver fork. Add sugar gradually, beating all the time until all has 
been added. Then beat 20 minutes, still with silver fork. Pour into 
sterilized glass jars and seal. This is the only method to retain the nat- 
ural color of the strawberries; and the preserve will keep beautifully. 
It is splendid for strawberry shortcake in mid- winter; it looks like 
fresh fruit and tastes delicious. 

It is most important that the jars, rubber rings, and covers be in 
perfect condition. Examine each jar and cover to see if there are any 
defects. Use only fresh rubber rings ; for if the rubber is not soft and 
elastic, the sealing will not be perfect. Each year numbers of jars are 
lost because of the false economy of using rubbers that have lost their 
softness and pliability. Having jars, rubbers, and rings in perfect 
condition, the next thing to do is to sterilize. 



STERILIZATION 

Method I. 
Wash jars thoroughly; place on a trivet in a tin pan in the oven, 
and allow to bake for twenty minutes. 

Method II. 
Wash jars thoroughly and place upside down on a trivet in a 
kettle. Surround with cold water nearly covering them; then cover 
the kettle, so as to subject them to steam. Let the water come to the 
boiling point. The covers can be placed in the same kettle, but not 
under the jars. 



FILLING OF JAES. 

While filling, stand jars on a towel in a pan of hot water; or place 
the towel in the pan and then pour boiling water over it. Put fruit 
in scalding hot, and fill to overflowing. Eun silver knife or spoon- 



LABORATORY COOK HOOK. L5 

handle down sides to liberate the air there, which causes little '"air- 
bubbles.'' Refill and screw on cover. When fruit is thoroughly cold, 
re-screw cover so it will be perfectly tight. 

The work of filling and sealing jars must be done rapidly and the 
fruit must be boiling hot when put into jars. If screw-covers are used, 
it will be found necessary to tighten them after the glass has cooled and 
contracted. 

When the fruit is cold, wipe jars with a wet cloth ; paste on labels, 
and put the jars on shelves in a cool dark closet. 

After jellies are firm and perfectly solid, pour melted paraffin e 
over them, and seal with tin covers or pieces of paper dipped in pure 
grain alcohol. 



SYRUP MAKING. 

In canning, any proportion of sugar and water may be used or 
fruit may be canned without the addition of sugar. That which is 
designed to serve as sauce should have sugar cooked with it. Fruit in- 
tended for cooking purposes need not have any sugar added to it. 

It has been found possible to measure the water and the sugar, so 
that the percentage of sugar in a syrup can be found when the syrup 
begins to boil. 

This can be found by the aid of a sugar-gauge; but the following 
table will be found all that is necessary for ordinary cooking. 



SUGAR TABLE. 

I. 1 pint sugar plus one-half cup water equals a syrup of 40° density 

(i. e. heaviness, or richness.) Use for preserved strawberries and 
cherries. 

II. 1 pint sugar plus 1 cup water equals 32° density. (See note un- 
der III.) 

III. 1 pint sugar plus 1% cups water equals 28° density. 

Note: Use either II. or III. for preserved peaches, plums, quinces 
currants, etc. 

IV. 1 pint sugar plus 1 pint water equals 24° density. 

Xote: Use IV. for canned acid fruits as pineapples, sour apples, 
crab apples, plums, etc. This is a good syrup for preserving 
the color. 

V. 1 pint sugar plus 1% pints hot water equals 17° density. 
(See note under VII.) 

VI. 1 pint sugar plus 2 pints w r ater equals 14° density. 
(See note under VII.) 

VII. One-half cup sugar plus 1 pint water equals 10° density. 
Kote: Use any one of V, VI and VII for canned pears, peaches, 



16 THE WORCESTER DOMESTIC SCIEXCE SCHOOL. 

sweet plums, and cherries, raspberries, blueberries and black- 
berries. 

The lightest syrups may be used for filling up the jars after taking 
from the boiler. The processes of syrup-making are simple, but a few 
points must be observed. Put the sugar and water in a saucepan, and 
stir until the sugar is dissolved. Heat slowly to the boiling point, and 
boil gently without stirring. 

The length of time to boil depends upon the richness desired. All 
syrups should boil 10 minutes; boil longer if desired rich. If rich 
syrups (i. e. those containing much sugar) are boiled hard or jarred 
or stirred, they are liable to crystallize. 

The syrup may be made a day or tAvo in advance of canning time. 
Light syrups will not keep long unless sealed, but heavy syrups keep 
well if covered carefully. 

The amount of sugar in each quart of syrup should be regulated 
to suit the fruit with which it is to be used. The table will be a guide, 
but the quantities may be increased or diminished as desired. 



CANNING FRUITS. 
Method I. 

Cook fruit gently in syrup until soft, taking care not to pierce it 
with a fork, and not to cook it too much. When done it will have a 
translucent appearance. To fill, have covers, jars, and rubbers washed 
and sterilized. The fruit should be poured in boiling hot and jars 
immediately sealed. 

Method II. {Fruit cooked in jais.) 

Have jars, rubbers and covers clean. Place fruit (whole if possi- 
ble) in jars as compactly as possible without destroying shape. Pour 
in syrup to overflowing. Lay on covers but do not screw them (do 
not put rubber-rings on until afterwards. ) Place on a trivet in kettle 
of hot water or surround by steam. Cook 15 minutes. When removed 
from stove, pour in more syrup if needed (this to overflowing.) Screw 
covers down tight, wipe off and label. Put away when cooled. 



MAKING SYRUP. 

One-quarter pound sugar boiled with 1 pint water 10 minutes to 
each pound fruits. Suitable for apples, peaches, pears, quinces and 
plums. 



LABORATORY COOK HOOK. 17 



TO STERILIZE JARS. 



Wash jars and till with cold water. Set in a kettle on a trivet, 
and surround with cold water; heat gradually to boiling point. When 
ready to use, remove from water, empty and till while hot. Put covers 
in boiling water and let stand 5 minutes. Dip rubbers into hot water 
but do not allow to stand. 



TO FILL JAKS. 

While filling, stand jars on towel in pan of hot water. Put fruit 
in scalding hot. and till to overflowing. Bun spoon or knife down sides 
to liberate air there. Re-fill and screw on cover. When fruit is thor- 
oughly cold, re-screw cover so it will be perfectly tight. 



PRESERVING. 



The difference between canning and preserving is that in the latter 
a larger proportion of sugar is used — the usual amount being three- 
fourths of a pound of sugar to one pound of fruit — and the fruit is 
thoroughly cooked. The methods are the same as for canning, requir- 
ing only a longer time and a heavier syrup. 



MARMALADES AND JAMS. 

Materials: — Pulp, skins and juice of fruits. 

Proportions: — Three-fourths pound sugar to one pound of fruit. 

Methods of Preparing: — Prepare and core fruit, place in layers, 
with sugar in a preserving kettle. Let it stand a few minutes or over 
night if possible. Then cook it slowly until it becomes a thick, jelly- 
like mass. Stir frequently to break the fruit. When tender put in 
sterilized tumblers and cover with paraffine. 



Preserving 



GENERAL RULES. 

Marmalades and jams are made usually from pulp left from jelly- 
making, or from fruit too ripe for canning or preserving. 

Jams are made from pulp, juice and skins. 

Marmalades contain pulp and juice, but generally no skins. 

Most cook books make no distinction between jams and marma- 
lades. 



JELLIES. 
GRAPE JELLY. 
Boil grape juice 20 min. to allow water to evaporate. To each 
quart of juice add one-half pound sugar. Boil gently for live min- 
utes, or till it will congeal when cold. Grapes vary in the amount of 
water they contain. Pour into sterilized glasses. 

Test for Jelly 
Dip a spoon into the liquid, hold it up and let it drop back, the 
last drop will stay on the spoon or cut off from the spoon. Take out 
little in saucer, will gelatinize when cold. 

CANNED PEACHES. 
Eight quarts peaches. 
One quart sugar. 
Three quarts water. 

Directions 
Put sugar and water in a stewpan, stir until sugar is dissolved. 
Remove skins from peaches, cut in halves, remove all stones but one 
or two. Put a layer of peaches in syrup, cook until peaches are soft. 
Put in sterilized jars. 

CHILI SAUCE. 

18 ripe tomatoes 6 T. sugar 

7 green peppers 2 T. ground cloves 

3 onions 2 T. cinnamon 

2 T. salt 2 C. vinegar 

Directions 
Remove skins from tomatoes and chop peppers and onions fine, 
add other ingredients. Cover and boil gently 1% hours. 



L VBORATORY COOK BOOK. 1!) 

YELLOW TOMATO PBESERVE. 

Two pounds yellow tomatoes, one-half pound granulated sugar, 
one medium sized lemon — juice of one half, and the other half cut in 
very thin slices; one-eighth cup ginger root. 

Directions: — Peel tomatoes in the usual way, add sugar, lemon, 
and ginger root. Let stand over night. In the morning put into ket- 
tle, cook until tomatoes are soft. Remove tomatoes and put them into 
sterilized bottles. Cook the liquid to a thick syrup. Tour over toma- 
toes and seal. 

INDIAN SAUCE. 
12 large ripe tomatoes 1 lb. chopped raisins 

12 apples i/ 2 C. salt 

1 gal. vinegar 1 green pepper 

2 lbs. brown sugar 6 medium onions 
Directions: — Boil all together 1 hour covered. Strain. Add 2 

T. ground ginger. Add one-eighth pound mustard mixed with one- 
half of the vinegar. Boil one-half hour. Bottle. 

RHUBARB MARMALADE. 

1 lb. walnuts 4 lemons 

4 lbs. rhubarb 6 lbs. sugar 

Directions: — Cut fruit into 1 inch pieces. Put in kettle with 1 

pint water. Boil until soft and thick, add sugar and lemons. Add 

nuts when nearly done. 

SWEET TOMATO PICKLE. 

i/o peck green tomatoes (small) 2 T. allspice ) 
y 2 C. vinegar 2 T. cloves (• unground 

4 C. sugar (brown) or 2 C. maple 2 T. cinnamon ) 
sugar 
Directions: — Halve tomatoes. Soak in weak brine (% C. salt to 1 
gallon water) over night. Place spices in cheese cloth bag, add sugar 
and vinegar. Cook all together until tomato is soft. Can hot. 

OLIVE OIL PICKLES. 

Cover 4 quarts of sliced cucumbers with boiling water, when cold 
cover with weak brine, % C. salt to 1 gal. water. Let stand over night. 
In the morning drain, add y 2 t. cloves, y 2 t. allspice, y 2 t. celery seed, 
2 t. cinnamon, y 2 C. olive oil, y 2 C. sugar, y 2 C. mustard seed. Cold 
vinegar to cover. Bottle. 

KETCHUP. 
1 peck ripe tomatoes 1 T. cloves 

3 C. vinegar 5 T. sugar 



20 TEE WORCESTER DOMESTIC SCIEXCE SCHOOL 

1 T. ground allspice 2 T. salt 

2 T. cinnamon 1 t. red pepper 
Directions: — Wash tomatoes and cut in halves. Put in kettle, 

cook covered until soft and pulpy. Sift, exclude seeds — add season- 
ings and vinegar. Cook until thick, then simmer down about one-half. 
Bottle while hot. Will make 5 bottles. 

GEAPE JUICE. 

Wash grapes and pick from stems. Put fruit in kettle, heat slowly 
and boil gently 20 minutes or until the seeds separate from pulp. 
Drain through cheese cloth or jelly bag ovr night. 

To 1 quart juice add % C sugar. Heat to boiling point. Seal in 
bottles. Wild grapes preferred. 

APPLE CHUTNEY. 
12 sour apples (pared, cored and cut into small pieces 
2 green peppers, chopped 2 C. sugar 

1 red pepper, chopped Juice four lemons 

1 C. raisins, chopped 1 T. ground ginger 

1 pt. cider vinegar 14 t. cayenne 

i/ 2 C. currant jelly 1 T. salt 

Boil all until thick. 

GRAPE CATSUP. 
2 qts. ripe grapes, vinegar to cover 
1 C. sugar 1 T. cloves 

1 T. cinnamon 1 T. allspice 
!/4 t. cayenne 

Cook grapes in vinegar until soft, strain, add sugar and spices 
and cook until thick. 

CHOW T CHOW. 

1 pk. green tomatoes 2 qts. vinegar 

1 C. salt 1 t. white pepper 

6 small onions 1 T. cinnamon 

1 head celery 1 T. allspice 

2 C. brown sugar 1 T. mustard 
Directions: — Chop tomatoes, mix salt with them, let stand over 

night. In morning pour off water. Chop onion and celery. Mix all 
together. Pour on vinegar and cook till soft. 

CANNED QUINCES AND PEARS. 

4 lbs. quinces 2 lbs. pears (Seckel) 

2 lbs. sugar 1 qt. water 



LABORATORY COOK BOOK. 21 

Directions: — Pare and quarter quinces, pare pears, and leave 
whole. Simmer from 2 to 3 hours in covered <lish in oven. Bottle hot. 

SECKEL PEAK SAUCE. 
Pare pears and put in saucepan. Cover with boiling water. Add 
to each quart of pears y 2 C. brown sugar. Put in oven, cook until 
soft, i lien add sliced lemon cut in line pieces. Serve cold. 

PEACH SAUCE. 
Remove skins, cut peaches in small pieces, cook in syrup, 1 C. 
water, Vi C. sugar, until soft. 

RIPE CUCUMBER PICKLE. 

y 2 pk. ripe cucumbers 14 C. vinegar 

i C. sugar 2 T. cloves 

2 T. cinnamon (unground) 2 T. allspice 

Peel cucumbers and remove seeds. Cut in half lengthwise, then 
cut in narrow strips 4in. Soak in weak brine over night. Put spices 
in cheese cloth bag. Cook all until soft. Bottle hot. 

CANNED PINEAPPLES. 
Remove eves and skin from pineapples, then cut in one-half-inch 
slices. Cook in boiling water until nearly soft, then put in syrup to 
finish cooking; place in can so that the rings of pineapple stand up- 
right against the sides of the jar. 

PRESERVED PEARS. 

Leave whole or cut in two length wise, splitting the stem. Weigh 
the pears, and boil until in just enough water to cover. When tender 
take them out and make a syrup of the water in Avhich they were boiled, 
allowing one pint of water and one pound of sugar to every pound 
fruit. Boil the syrup one hour, then put in pears and one sliced lemon 
to every pound. Boil gently forty minutes, then take up and put in 
jars. Boil the syrup until thick, and pour over the pears. 

Pears preserve their shape better if the second method given under 
Canning is used, using a syrup of thirty degrees. 

PRESERVED PLUMS. 

Remove the skins or not. To prevent bursting, prick plums with a 
large needle in several places. Follow method for peaches or pears. 

YELLOW TOMATO PRESERVES. 
One pound ripe tomatoes after removing skins. 
One pound granulated sugar. 



22 TEE WORCESTER DOMESTIC SCIENCE SCHOOL. 

A little ginger- root. 

Make as many pounds as desired. Boil gently two hours, then add 
the juice and grated rind of one lemon to every pound of sugar. Boil 
one-half hour, or longer if too thin. Bottle hot. Take skin off ginger- 
root by pouring boiling water over it. 

PRESEEVED GRAPES. 
Press the pulp out of each grape. Boil the pulps until tender, 
then pass through a colander to remove the seeds. Mix the skins with 
the pulp and juice, add as many cupfuls of sugar as of grapes, and 
boil till thick. Seal hot. 

STRAWBERRY PRESERVES. 

Pick over, wash, drain and hull strawberries. Fill jars with ber- 
ries. Make a syfrup of thirty degrees. Add syrup to fruit to overflow 
jars; let stand fifteen minutes, when fruit will have shrunk, and more 
fruit must be added to fill jars. Screw on covers loosely; put in a 
kettle of cold water, heat to boiling point, and keep just below boiling 
point one hour. 

Raspberries may be preserved in the same way. 

JELLIES. 

Jellies are made of cooked fruit-juice and sugar, in nearly all cases 
the proportion of sugar being one-half. Where failures occur, they 
may usually be traced to the use of over-ripe fruit. 

Prepare glasses for jelly the same as for canning and preserving. 

To cover jelly-glasses: (1) cut letter-paper in circular pieces to 
just fit the top of glasses, dip in brandy or alcohol; (2) place tin cov- 
ers firmly; (3) pour on melted paraffine. 

To make a jelly-bag fold opposite corners of a piece of cotton-and- 
wool flannel three-fourths yard long. Sew up in the form of a cornu- 
copia, rounding at the end. Fell the seam to make more secure. Bind 
the top with tape and furnish two or three heavy loops by which it may 
be hung. 

APPLE JELLY. 

Wash and wipe the apples; remove stems and blossom ends, then 
cut into pieces without paring or coring. (Note: The jelly is clearer 
to core the apples.) Put the fruit into a porcelain-lined kettle, and 
barely cover with cold water. Cover and cook slowly, until the apples 
are very tender. Drain through a flannel bag without pressing or 
squeezing, as either one will make the jelly cloudy. To each pint of 
juice allow one pound granulated sugar. Bring the juice to boiling- 
point and skim, add the sugar heated, and boil rapidly until it jellies, 
removing the scum as it rises to the surface. It will take about twenty 



LABORATORY COOK HOOK. 23 

to thirty minutes. Commence testing after fifteen minutes' boiling by 
taking a spoonful in a saucer and standing it for a moment in a cool 
place. If it jellies on the surface quickly, it is done. Pour into hot 
sterilized tumblers, cool, and cover with paraffine. 

CRAB-APPLE JELLY. 
Make the same as Apple Jelly. 
Quince Jelly made the same as Apple. 

APPLE MARMALADE. 

Pare,core and cut in thin slices ripe, tart apples. To each pound of 
fruit allow one pound sugar and one gill water. Put sugar and water 
in kettle, and when dissolved add apples. For each two pounds of 
apples add the grated rind and juice of one lemon. Simmer gently 
until apples look clear. Watch carefully, and stir frequently to pre- 
vent scorching. Put into glass jars and seal. 

CRAB-APPLE MARMALADE. 

Proceed the same as for Apple Marmalade. 

QUINCE MARMALADE. 
Pare, core, and cut into pieces the fruit. Put the skins and cores 
into a kettle, cover with water, and boil thirty minutes, or until ten- 
der. Strain off water, and as much pulp as will pass through the col- 
ander. Add the rest of the fruit, and boil with three-fourths pound 
sugar to one pound fruit. Boil until it makes a jelly. It becomes 
solid, and is served cut into slices. The Russians cut it into inch 
squares, and serve it as a bonbon. 

ORANGE MARMALADE. 

Allow the juice and grated rind of one lemon to every five oranges. 
Weigh the fruit before cutting it, and allow three-fourths pound sugar 
to one pound fruit. Remove the peel in quarters, and boil it in plenty 
of water, until it is tender enough to pierce easily with a broom-straw, 
then drain off the water and let it cool. Remove the seeds and as much 
of the skin as possible from the pulp. Boil the pulp with the sugar 
until the orange is well cooked. When the peel is cool, take one piece 
at a time in the palm of the hand and with a tablespoon cut out all 
the white pithy part, leaving the thin yellow rind. Place a number of 
these pieces together, and with a sharp knife cut them in thin shreds 
on a board. By cutting many together in this way, it is done quickly. 
Add the shredded rinds to the cooked oranges and let them cook until 
of the right consistency. It should be very thick, but not solid like 
jelly. This is a very good marmalade, and resembles the Dundee brand. 

Note — Add but very little of the shredded rind if it is not desired 
bitter. 



Relishes 



f FEUIT COCKTAIL. 

Cut equal portions of orange, banana and pineapple, add one-half 
amount of grapefruit, add sugar to fruit, chill and serve in cocktail 
glasses. Garnish with strawberries. 

PICCALILLY. 

1 peck green tomatoes 6 medium sized onions 
iy 2 cups salt Vinegar 

1 1. tumeric powder 1 t. cloves 

2 t. cinnamon 2 cups sugar 

1 red pepper 

Slice tomatoes and onions, sprinkle with salt. Let stand over 
night. Drain in a bag. Turn mixture into kettle, add vinegar to cover. 
Set over fire. Mix tumeric powder with a little vinegar. Add other 
ingredients. Mix all. Cook till tender. Stir occasionally. 

APPLE JAM. 
Peel, core and chop tart apples. For each pound of apples allow 
a pound of brown sugar. Make a syrup of the sugar with water to 
dissolve, add the apples and for every two pounds apple the grated 
rind of a lemon. Add a few pieces of ginger. Cook till apples look 
clear and yellow. Put in sterilized jars. 

PHILADELPHIA RELISH. 

2 cups cabbage 14 cup brown sugar 
1 green pepper 14 cup vinegar 

1 cup celery 1 T. gelatine 

Hydrate gelatine. Chop vegetables very fine. Add sugar and 
vinegar. Dissolve gelatine over hot water and add. Put in moulds. 
Mustard y 2 t. and V2 t. celery seed in ay be added if desired. 

ORANGE MARMALADE. 

Allow the juice and grated rind of 1 lemon to every 5 oranges. 
Weigh fruit before cutting it, and allow % lb. sugar to 1 lb. fruit. 
Remove the peel in quarters and boil it in plenty of water until it is 
tender enough to pierce easily. Drain off water and cool. Remove 
seeds and as much of the membrane as possible from pulp. Boil pulp 
and sugar till well cooked. When peel is cool take one piece at a time 
and remove all the white pithy part, leaving the thin yellow rind. 
Place a number of these pieces together on a board and with a sharp, 



L YBORATORT COOK HOOK. 25 

thin knife cut them in thin shreds. Add the shredded rinds to the 
cooked oranges and lei them cook until of the righl consistency — 
thick, but not solid. Seal hot. Too much rind will render it bitter. 

GRAPE FRUIT. 
Wash grape fruit, cut in half, remove seeds. Cut out pulp in cen- 
tre with scissors or grape fruit knife. Cu1 around pulp and skin, then 
separate pulp from tough portion which divides Fruit into sections. 
Add 1 t. sugar iu centre of each. Oysters may be added in centre, or 
fruit juices. 

PICCALILLI. 
4 doz. small cucumbers 1 small cabbage 

3 qts. small green string-beans 1 t. ginger 
or 1 doz. green tomatoes 1 t. pepper 

4 red peppers 1 t. mace 

4 green peppers Vinegar to cover 

y± stick mustard seed 

Tie spices in muslin bag. Chop vegetables and cover with weak 
brine. (1 c. Xacl plus 4 qts. water.) Let stand over night. Drain. 
Cover with hot vinegar, add spice bag and let stand till next morning. 
Eeheat vinegar and pour over the pickles. Continue 3 days. Seal in 
jars. 

SCALLOP COCKTAIL. 

V-2 pt. small scallops 1 t. chives 

3 /4 t. salt y 2 t. chopped shallot 

^4 t. white pepper % t. olive oil 

1 t. chopped parsley 10 drops tabasco sauce 
iy 2 t. Worcestershire sauce 1 T. tomato catsup 

y 8 t. dry mustard 1 t. grated horse-radish 

2 T. vinegar 



RHUBARB GINGER. 

Peel rhubarb, cut in cubes Juice y 2 lemon, yellow of 

2 C. rhubarb cubes rind, cut in thin short 

1 C. sugar strips 

% c - gi n ger root, cut thin 
Cover, cook till thick as marmalade. 



Relishes 



FRUIT COCKTAIL. 

Cut equal portions of orange, banana and pineapple, add one-half 
amount of grapefruit, add sugar to fruit, chill and serve in cocktail 
glasses. Garnish with strawberries. 

PICCALILLY. 

1 peck green tomatoes 6 medium sized onions 

1% cups salt Vinegar 

1 t. tumeric powder 1 t. cloves 

2 t. cinnamon 2 cups sugar 

1 red pepper 

Slice tomatoes and onions, sprinkle with salt. Let stand over 
night. Drain in a bag. Turn mixture into kettle, add vinegar to cover. 
Set over fire. Mix tumeric powder with a little vinegar. Add other 
ingredients. Mix all. Cook till tender. Stir occasionally. 

APPLE JAM. 
Peel, core and chop tart apples. For each pound of apples allow 
a pound of brown sugar. Make a syrup of the sugar with water to 
dissolve, add the apples and for every two pounds apple the grated 
rind of a lemon. Add a few pieces of ginger. Cook till apples look 
clear and yellow. Put in sterilized jars. 

PHILADELPHIA RELISH. 

2 cups cabbage y± cup brown sugar 
1 green pepper 14 cup vinegar 

1 cup celery 1 T. gelatine 

Hydrate gelatine. Chop vegetables very line. Add sugar and 
vinegar. Dissolve gelatine over hot water and add. Put in moulds. 
Mustard y 2 t. and y 2 t. celery seed may be added if desired. 

ORANGE MARMALADE. 
Allow the juice and grated rind of 1 lemon to every 5 oranges. 
Weigh fruit before cutting it, and allow % lb. sugar to 1 lb. fruit. 
Remove the peel in quarters and boil it in plenty of water until it is 
tender enough to pierce easily. Drain off water and cool. Remove 
seeds and as much of the membrane as possible from pulp. Boil pulp 
and sugar till well cooked. When peel is cool take one piece at a time 
and remove all the white pithy part, leaving the thin yellow rind. 
Place a number of these pieces together on a board and with a sharp, 



RHUBARB GINGER. 

Peel rhubarb, cut in cubes Juice % lemon, yellow of 

2 C. rhubarb cubes rind, cut in thin short 

1 C. sugar strips 

% C. ginger root, cut thin 
Cover, cook till thick as marmalade. 



** 



LABORATORY COOK HOOK. 25 

thin knife cut them in (liin shreds. Add the shredded rinds to the 
cooked oranges and Let them cook until of the right consistency — 
thick, bul not solid. Seal hot. Too much rind will render \\ bitter. 

GRAPE FRUIT. 
Wash grape fruit, cut in half, remove seeds. Cut out pulp in cen- 
tre with scissors or grape fruit knife. Cut around pulp and skin, then 
separate pulp from tough portion which divides fruit into sections. 
Add 1 t. sugar in centre of each. Oysters may be added in centre, or 
fruit juices. 

PICCALILLI. 
4 doz. small cucumbers 1 small cabbage 

3 qts. small green string-beans 1 t. ginger 
or 1 doz. green tomatoes 1 t. pepper 

4 red peppers 1 t. mace 

4 green peppers Vinegar to cover 

14 stick mustard seed 

Tie spices in muslin bag. Chop vegetables and cover with weak 
brine. (1 c. Nacl plus 4 qts. w T ater.) Let stand over night. Drain. 
Cover with hot vinegar, add spice bag and let stand till next morning. 
Reheat vinegar and pour over the pickles. Continue 3 days. Seal in 
jars. 

SCALLOP COCKTAIL. 

V2 P r - small scallops 1 t. chives 

% t. salt y 2 t. chopped shallot 

% t. white pepper y 2 t. olive oil 

1 t. chopped parsley 10 drops tabasco sauce 
1% t. Worcestershire sauce 1 T. tomato catsup 

y 8 t. dry mustard 1 t. grated horse-radish 

2 T. vinegar 

Cook scallops 5 minutes, drain, add to sauce, chill and serve in 
cocktail glasses. 

SPICED GRAPE. 

7 lbs. Concord grapes 4 lbs. brown sugar 

1 qt. vinegar .1 T. cinnamon 

1 T. clove 1/2 t. white pepper 

Directions: Separate skins of grapes from pulp. Cook the pulp 
until seeds can be removed easily. Put through puree sieve. Add 
skins, sugar and vinegar. Cook iy 2 hours, until skins are tender. 
Acid spices, cook 10 minutes, covered. Seal hot. 



26 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

ABBREVIATIONS. EQUIVALENTS. 

T. equals tablespoon 4 ssp. equal 1 t. 

t. equals teaspoon 3 t. equal IT. 

Ssp. equals saltspoon 1 T. equal y± C. 

C. equals cupful 16 T. (dry material) equal 1 C. 

Spk. equals speck 12 T. (wet material) equal 1 C. 

F. G. equals a few grains 2 T. butter equal 1 ounce 

M. equals minute 1 T. flour equal 1 ounce 

H. equals hour 2 C. butter equal 1 pound 

Qt. equals quart 4 C. flour equal 1 pound 

Ft. equals pint 2 C. meat chopped fine equal 1 lb. 

Lb. equals pound 2 C. granulated sugar equal 1 lb. 

Oz. equals ounce 1 square Baker's chocolate 

equals 1 ounce 
1 T. cornstarch equals 1 egg in 

thickening properties 

Small quantities of flavoring are measured by drops. It is usual 
to allow sixty drops of thin liquids to a teaspoon. 



MEASURING. 



1. Flour should be sifted before measuring, then sifted again into 
other ingredients. 

2. Meal, powdered and confectioner's sugar and mustard, should be 

sifted before measuring and should be placed in the measuring- 
cup lightly with a spoon, not packed hard. 

3. All materials to be measured level; the levelling to be done with 

the back of a case-knife and without patting down material. 
1. To measure butter, lard, or any other solid fat, pack solidly into 
cup or spoon and make level with a knife. When butter is bought 
in prints it is simpler to divide by ounces than by the tablespoon. 
Two level tablespoons of butter equal one ounce. 

5. For half a spoon, divide the spoonful lengthwise. A half of a 

spoonful is divided crosswise to measure a quarter, and a quarter 

crosswise to measure an eighth. Less than one-eighth is called 

"a few grains." A speck of anything is as much as will lie on the 

tip of a pointed knife. 

A cupful of liquid is all the cup will hold. 

A saltspoon equals a quarter of a teaspoon. 

6. Baking powder should be shaken up lightly with a spoon before 
measuring. 



LABORATORY COOK BOOK. 27 

SOME GENERAL RULES. 

Sift all dry ingredients before measuring. 

Pack down all fats before measuring. 

All ingredients, except fats, are measured lightly. 

A liquid cupful is all a cup will hold. 

All measurements are level. 

Glass cup is used for liquids and fats. Never pour hot liquid into 
glass cup. 

One tablespoonful of butter melted is measured before melting. 

All cups or spoons should be heaped full and measured off with 
a knife and never shaken off. 

Measure half tablespoons and teaspoons lengthwise. 

When dry ingredients, liquids, and fats are called for in the same 
recipe, measure m the order given, using the standard measuring 
cup. 



Foods 

Our foods are derived from the mineral, vegetable, and animal 
kingdoms and from the air we breathe while rest, sleep and recreation 
are also foods especially for nerves. 

The mineral foods are of two kinds, the inorganic and the organic. 
Water and common salt, sodium chloride, are the two most common 
inorganic compounds that we use directly as foods; while the organic 
mineral compounds are found chemically combined in all our vege- 
table and animal foods. To prepare our food in such a way as to pre- 
serve and not liberate these organic mineral compounds is one of the 
vital principles of the science and art of cooking. 

We absorb and assimilate these organic mineral compounds read- 
ily and they enter into the chemical composition, in varying amounts 
and kinds, in every cell in the body. 



CLASSES OF FOODS. 
1. Mineral 



J inorganic 
1 organic 



2. Nitrogenous. 

i Glycerides 
3. Carbonaceous ■< Carbohydrates 

( Organic Acids 

The nitrogenous foods constitute the fundamental principle of cell 
life; they contain nitrogen and yield nitrates, nitrites and ammonia 
when decomposed outside the body by certain bacteria; hence their 
name nitrogenous. One of the purest forms of nitrogenous food is the 
white of egg; other examples are fish, cheese, most of solid part of eggs, 
lean meat of all kinds; lobster, mushrooms and gluten of wheat. 

Proteid or nitrogenous food should be cooked by gentle heat as 
firmly coagulated proteid is a wholly different substance chemically 
than the delicately coagulated. When cooked hard and dry it is much 
more difficult of digestion. After meats are seared to retain juices 
they should then be cooked by a lower heat. The proteid foods are 
found most abundant in the animal world. 

The carbonaceous foods consist largely of carbon and water and 
are among the most rapidly formed in the vegetable kingdom. The 
starches and sugars are the principal types of this class. Potato, rice, 
tapioca, full grown peas and beans, bananas — vegetables and fruits. 
Combined with the starch and sugar we find the organic acids and 



LABORATORY COOK HOOK. 29 

sails. The sugar, salts and acids arc easily lost or destroyed in pre- 
paring and cooking these foods. Vegetables and fruits should not be 

soaked in water. Wash with brush, do not scrape, cook quickly, cov- 
ered and reabsorb as much of water as possible. Baking is a more 
economical process. Thrust into boiling water to cook. Leave cover 
otr* in cooking vegetables rich in sulphur compounds; as beans, cab- 
bage, cauliflower, brussel sprouts, onions. 

Wash spinach in seven waters without soaking and cook covered 
in water that adheres to leaves. Cellulose and starchy part of turnips 
may be converted to dextrine by cooking by baking proeess. In this 
way valuable salts are preserved. Cellulose of onions may be con- 
verted to sugar by baking process and starch of bananas to dextrine 
and sugar by same process. Steaming also is better than boiling. If 
the nutrients be lost in preparing vegetables and fruits, cellulose, a 
liber, is about all that is left. It is uot a nutrient. Celery, spinach, 
asparagus, tomatoes, lettuce, riee are rich iu organic mineral matter. 
Do not waste it. The human body needs it. 

The glycerides are the fats and oils of all foods. They consist of 
fatty acids and glycerine combined chemically. They should, be kept 
cool and covered tightly. Fats exposed to the air are acted upon 
chemically by the oxygen of the air and the fatty acid is thus set free. 
This is the first step on the road to rancidity which renders fat unfit 
for household use. 

All kinds of fats and oils contain acids. Cream is the most easily 
digested of fats and olive oil ranks next. Olive oil contains hydro- 
chloric acid free, which is a natural antiseptic. Fats require more 
oxygen for their combustion than starches and thus yield more heat. 
They should be eaten more freely in winter than any other season. 
Fats and oils are found abundant iu the animal kingdom. Egg yolk 
contains considerable fat, and oysters a little. In the vegetable world 
nuts yield the most while carrots and parsnips contain some and beans 
and potatoes only a trace. The volatile oils are easily lost by the boil- 
ing process. 

The organic acids are found in all foods and by uniting with bases 
form compounds that render the blood and lymph alkaline in health. 
Preserve the acids. 

Proteid Foods: Carbohydrate Foods: 

lean meat rice 

fish potato 

cheese tapioca 

egg beans 

milk peas 

mushrooms wheat 

young peas, beans corn 

artichokes sugar 



30 



THE WORCESTER DOMESTIC SCIENCE SCHOOL. 



Glycerides: 

fats 

oils 

butternuts 

English walnuts 

olive oil 

cream 

butter 



'Nerve Building Foods 
yolk of egg 
fat of meat 
fat of fish 
cream 
olive oil 
almonds 
sleep 
fresh air 



Organic Acids: 
Malic — in apples 
Oxalic — in rhubarb 

Acetic — in oranges, lemons, fruits, molasses, vinegar, vegetables. 
Citric — lemons, milk 
Tartaric — grapes 
Hydrochloric — olive oil 
1 [ydrocyanic — peaches, cherry 
Lactic Acid — buttermilk, milk 



spinach 

beans 

carrots 



Foods Containing Organic Iron. 
young beets celery 

yolk of egg lettuce 

beef almoinb 



Foods Containing Potassium and Sodium: 
lemons celery beans 

potatoes lettuce egg 

tomatoes . buttermilk cauliflower 



rice 

celery 

beef 



liver 



milk 



beef 
celery 



Foods Containing Calcium (lime) 

milk lettuce 

asparagus fish 

egg almonds 

buttermilk 

Foods Rich in Glycogen (Animal Starch) 

oysters clams chocolate 

Foods Containing Magnesium: 

cocoanut asparagus 

Foods Containing Phosphates: 

fish egg yolk 

lettuce asparagus 



LABORATORY COOK BOOK. 31 

All foods yield heat when binned in the body, but the Nitrogenous 
are more especially muscle and tissue building while the Carbonaceous 
yield heat and muscular energy. Fresh air is important, together with 
exercise, for a complete utilization of food that it may yield the great- 
est efficiency to man. 



EXPERIMENTS WITH STARCH 

I. Bro port ions. 





Water 


Starch 


Flavoring 


Time 


No. 1. 


Y 2 pint 


IT. 


Lemon 


5 min. 


No. 2. 


y 2 pint 


2 T. 


or 


30 min. 


No. 3. 


y 2 pint 


3 T. 


Orange 


30 min. 


No. 4 


y 2 pint 


4 T. 




5 min. 


No. 5 


y 2 pint 


5T. 




5 min. 



II. Methods of Mixing. 

(1) Mix starch and entire quantity of. cold water to a smooth 
paste. Heat to boiling point. Note stirring necessary and the length 
of time required to make the mixture clear. 

(2) Mix the starch with four tablespoons of water. Kaise the 
remaining portion to the boiling point; add the starch-paste slowly to 
the boiling water. 

(3) Pour the boiling water on the starch-paste. 

III. Xote the following: 

1. Compare the three methods as to length of time required, 
efficiency. 

2. Note change in color, consistency, and flavor. 

3. Compare starch cooked five minutes with starch cooked thirty 
minutes; hot and cold. 

4. Note the thickness of each mixture while hot, and for what 

purpose each might be suitable, e. g., for cream toast; for 
cream soup; for croquettes. 

5. Note the thickness of the mixture when cold; for what pur- 
pose each might be suitable, e. g., cold pudding or a blanc 
mange. 

G. In using milk as the liquid, what change in method of cooking 
would be necessary? When should flavoring be added? 
Lemon, for example. 



WHITE SAUCE. 
1. Proportions 

Liquid Butter Flour Salt 

No. 1 1 pint 1 tbl. 1 tbl. ' y 2 tsp. 



32 THE WORCESTER DOMESTIC SCIEXCE SCHOOL. 



No. 2 


1 pint 


2 tbl. 


2 tbl. 


i/ 2 tsp, 


No. 3 


1 pint 


3 tbl. 


3 tbl. 


y 2 tsp, 


No. 4 


1 pint 


4 tbl. 


4 tbl. 


y 2 tsp, 


No. 5 


1 pint 


5 tbl. 


5 tbl. 


i/ 2 tsp, 



II. Methods of Cooking. 

1. Melt the butter and cook till it bubbles ; add the flour ; allow 
this to cool. Add the liquid cold to the mixture, and heat to the boil- 
ing point, stirring rapidly all the time. Boil until thickened, about 
five minutes. Add the salt. 

2. Proceed as in No. 1, except add the milk hot to the flour and 
butter. 

3. Cream butter and flour, add liquid, and cook over the fire 
until thick. 

4. Cook flour in liquid, add butter, a little at a time, just before 
taking from the fire. 



■& 



CHOCOLATE BLANC MANGE. 

1 pint milk Whites 3 eggs 

C> T. cornstarch y 2 tsp. vanilla 

C T. sugar iy 2 squares Baker's chocolate 

DIRECTIONS. 

Dissolve the cornstarch in a little of the cold milk. Place the re- 
maining milk in a double boiler, and add the sugar. When scalded* 
add the cornstarch, and place directly over the blaze, stirring until 
it thickens; then return to the double-boiler and cook one-half hour. 
Remove from the fire,add the flavoring and the beaten whites. Turn 
one-third the mixture into a saucepan, and add the chocolate melted. 
Let it cook one minute to set the chocolate. Tour into a plain cylin- 
drical mould, first a layer of white, making it smooth and keeping the 
edges even ; then the layer of chocolate — smooth in the same way; then 
the remaining white cornstarch, making three even layers. Serve with 
whipped cream. 

Pleasing variations are made by adding one cup of well drained 
canned fruit, such as cherries, strawberries, raspberries, peaches, etc., 
when the cornstarch is sufficiently set to hold them in place. Serve the 
juice of the fruit as a sauce. 



BOILED CUSTARD. 

1 pint milk % saltspoon salt 

yolks 3 eggs % teaspoon vanilla 

3 tablespoons sugar 
Boiled custard is the basis of many puddings, ice creams and 
sauces. It requires care to get it just right, for the cooking must be 



LABORATORY COOK HOOK. 

arrested a1 the right poinl ; a momenl too soon leaves it too thin, a 
moment too Long cm-dies and spoils it. It should have the consistency 
of thick cream, and be perfectly smooth. It is safer to make it in a 
double boiler. Bring the milk to the scalding point (in the double 
boiler) without boiling, then take from the lire and pour it slowly into 
i lie eggs and sugar, which have been beaten to a cream; stir all the 
time; replace on the fire and stir till the custard coats the spoon, or a 
smooth creamy consistency is attained, then immediately strain it into 
a cold dish and add the flavoring. If vanilla bean, peach leaves or lemon 
zest, are used for flavoring, they can be boiled with the milk. If by 
accident the custard begins to grain, arrest the cooking at once by 
putting the saucepan in cold water; add a little cold milk and beat it 
vigorously with a Dover beater. 

Five eggs to a quart of milk will make a good boiled custard ; but 
six or eight make it richer. It is smoother when the yolks only are 
used, yet the whole egg makes a good custard; and in the emergency 
of not having enough eggs at hand a little cornstarch may be used. 

Boiled custard may be flavored with vanilla, almond, rose, mara- 
schino, noyau, caramel, coffee, chopped almonds, grated cocoannt, or 
pounded macaroons. The cocoanut makes a delicious custard, but 
must be rich with eggs, and stiff enough to keep the cocoanut from 
settling to the bottom. 



CEREALS 

The word '"'cereal" means a flowering plant. Cereals are the most 
easily grown of all vegetables. 

They contain a large amount of starch, and that is why they re- 
quire so long a time to cook — to convert the starch into dextrine so as 
to be more easily assimilated or digested. Starch cannot be digested 
without being cooked. 

In the amount consumed, wheat ranks first among cereals; rice 
comes next, and then maize, or corn. The red, yellow and white corn 
is used ; some of its products are corn meal, corn starch, hominy, samp 
and cerealine. 

Oatmeal contains the largest amount of proteicl, a muscle building 
property, of any of the cereals ; but it also contains the smallest amount 
of fat of any cereal. 

Corn meal contains the following properties in the proportions 
given below : 

8 9-10% proteid matter 

2-10% fat 

75 1-10% starch 

9-10% mineral matter (or salts) 

12 9-10% water 



34 



THE WORCESTER DOMESTIC SCIENCE SCHOOL. 



With all cereals, the aim is to have each grain separate. For this 
reason it is better to use the coarse corn meal for mush (the yellow 
kind is best) in preference to the bolted corn meal, which is a very line 
grain almost like powder. 

1. Method of Cooking. 

Utensil : Double boiler. Measure the water and cereal. Bring the 
required amount of water to boiling point in the inner part of the 
double boiler. Add the salt, and pour in the cereal slowly, stirring 
with a fork, so grains may retain shape. Let the boiling continue until 
the mixture begins to thicken, then place the inner part of the double 
boiler in the lower portion, which should contain boiling water. Allow 
the cereal to cook until soft. No cereal should be cooked less than 
twenty minutes over free liame. The time depends upon the kind of 
cereal used. 

2. Method of Serving. 

1. Hot, with cream, with or without sugar. 

2. Cool in moulds, and serve cold. With jelly or fruit it makes 
a simple dessert for children. 

3. When cold, slice, and brown in butter, or other fat, serving hot. 





TABLE FOE COOKING ' 


CEREALS. 


















Time. 
















Free 


Double 




Kind 


Quantity 


Salt 


Water 


Flame 


Boiler 


1. 


Farina 


1-3 C. " 


3 /4 t s i )s - 


1 2 


3 C. 


20 miii. 


lhr. 


2. 


Barley crystals 


1-3 C. 


y 2 tsps. 


1 


C. 


20 min. 


lhr. 


3. 


Petti John's ' 


1-3 C. 


!/2 tsps. 


2 


c. 


25 min. 


1 hr. 


4. 


Steam cooked and 
Boiled Wheats 


1-3 C. 


1/2 tsps. 


1 


c. 


20 min. 


1 hr. 


5. 


Steam cooked and 
Kolled Oats 


1-3 C. 


i/o tsps. 


1 


c. 


30 min. 


1 hr. 


6. 


Boiled Avena 


1-3 C. 


l/o tspS. 


1 


c. 


30 min. 


1 hr. 


7. 


Quaker Boiled Oats 


1-3 C. 


i/o tsps. 


2 


c. 


30 min. 


3hr. 


8. 


Vitos 


1-3 C. 


i/o tsps. 


1 1 


2C. 


30 min. 


1 hr. 


9. 


Wheatlet 


1-3 C. 


y 2 tsps. 


2 


c. 


30 min. 


2hr. 


10. 


Wheatena 


1-3 C. 


% tsps. 


2 


c. 


30 min. 


lhr. 


11. 


Wheat germ 


1-3 C. 


% tsps. 


2 


c. 


30 min. 


1 hr. 


12. 


Germed a 


1-3 C. 


y 2 tsps. 


11 


-2C. 


30 min. 


lhr. 


13. 


Bice (steamed) 


1-3 C. 


1/2 tsps. 


11 


2C. 




lhr. 


14. 


Hominy, fine, 


1-4 C. 


y 2 tsps. 


1 


c. 


lhr. 


2hr. 


15. 


Wheat grits 


1-3 C. 


y 2 tsps. 


1 


c. 


y 2 


2hr. 


16. 


Hominy, coarse, 


1-3 C. 


1 tsps. 


2 


c. 


lhr. 


4hr. 


17. 


Oatmeal 


1-3 C. 


% tsps. 


2 


c. 


% 


4hr. 


18. 


Samp 


1-3 C. 


1 tsps. 


3 


c. 


lhr. 


4hr. 


19. 


Corn meal 


1-3 C. 


y 2 tsps. 


3 1-2 C. 


lhr. 


3hr. 



LABORATORY COOK HOOK. 35 

CORN MEAL MUSH. 

1 C. corn meal 4 C. boiling water It. salt 

Allow water to bubble, stir in salt, then corn meal with a fork, 

keeping water boiling all the time. Let cook over free flame 1 hi*. 

Place in double boiler and cook four or five hours. 

CEREAL WITH FRUIT. 
: ' i cnp wheatena 1 tsp. salt 

:; cups boiling water i/ 2 lb. dates, stoned and cut in 

pieces. 
Cook, according to directions, thirty minutes, add the dates, and 
serve with cream. Chopped figs can be used, and fruits of firm texture. 

OATMEAL MUSH WITH APPLES. 

Core apples, leaving large cavities; pare and cook until soft in 
syrup made of boiling sugar and water together. Fill cavities with 
oatmeal mush; serve with sugar and cream. 

BOILED RICE. 
1 cup rice 2 qts. boiling water 1 tsp. salt 

Pick over rice, and wash thoroughly; add slowly to boiling salted 
water so as not to check boiling of water. Boil thirty minutes, or until 
soft, which may be determined by testing kernels. Old rice absorbs 
more moisture than new rice, and takes longer for cooking. Drain in 
coarse strainer, and pour over one quart hot water; return to kettle, 
cover, and place on back of range, to dry off, when kernels are distinct. 
When stirring rice always use a fork to avoid breaking kernels. 

RICE WITH PARSLEY OR CHIVES. 
y 2 cup rice 2 T. butter 1 T. chopped parsley or chives 

Cook rice till tender in boiling salted water. Add butter and 
chive. Mix with fork. Serve as vegetable. 

TURKISH RICE OR PILAU. 
1 cup rice 3 cups stock and strained tomato 

Cook rapidly 10 minutes. Place in double boiler and cook till rice 
is tender. 

MACARONI. 
Macaroni, spaghetti and vermicelli are forms of Italian pastes 
made from the glutinous flour of hard wheat. 

How to Know Good Macaroni. 
1. Yellowish in color. ■ 



36 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

2. Rough in texture. 

3. Breaks clean without splitting. 

4. Swells in boiling to double its bulk. 

5. Does not become pasty. 

6. Does not lose its tubular shape. 

Preparation 

Similar to cereal preparation. 

1. Cooked in large quantity of boiling water 20 to 40 minutes, 

2. Drained. 

3. Cold water poured through it to keep tubes from sticking to- 

gether. 

4. Cut in rings for soup or in short sections for croquettes or to 

serve in a sauce. 
Macaroni is bought in pound packages; 14 of a pound will meas- 
ure about 1 quart when cooked. 

MACARONI WITH CHEESE. 
1 pint boiled macaroni salt and pepper 

1 C. thin white sauce % C. chopped cheese 

BUTTERED CRUMBS. 

Put macaroni and cheese in layers in a buttered baking dish,, 
moisten with sauce, coyer with crumbs and bake until brown. Cheese 
may be omitted. 

1 oz. or 14 CU P equals 14 CU P white sauce. 

MACARONI WITH OYSTERS. 

Add 1 C. oysters highly seasoned with salt and pepper; to 1 pint 
boiled macaroni. Moisten with 1 C. cream or white sauce, coyer with 
crumbs and bake. 

Individual cup: y± cup macaroni, 14 cup oysters. 

MACARONI WITH TOMATO. 

1 t. chopped onion iy 2 C. strained tomato 

1 T. butter 1/2 t. salt 

1 T. flour 1 pint boiled macaroni 

Fry onion in butter until slightly colored, add flour; when well 
mixed, add gradually the tomato and salt; making sauce. Stir in 
macaroni and re-heat in a double boiler or in the oven. 

Spaghetti and Vermicelli may be cooked in any way in which 
macaroni is cooked, but is usually served with tomato sauce. It is 
cooked in long strips rather than in broken pieces. To accomplish 



LABORATORY COOK BOOK. 37 

this, hold quantity to be cooked in the hands and dip ends in boiling 
water; as spaghetti softens, ii will bend and may be cooked under the 
water. 

1 , spaghetti 1-3 C. tomato 

Rinse mold in cold water. 

MACARONI MOLD. 

Cook 1 package macaroni in boiling salted water without break- 
ing sticks. When tender, wash sticks in cold water. Butter well any 
mold with flat surface and beginning in middle of the bottom coil 
macaroni round till surface is covered. Have ready 2y 2 C. hot creamed 
meat or fish very thick. As macaroni rises to top of mold put meat in- 
side to keep in place. Add more macaroni until dish is full. Bake 
one-half hour in pan of hot water. Garnish with parsley and serve 
with white sauce. 



EXPERIMENTS IN FERMENTATION 

Bread 

1. Materials Required: 

6 one-ounce wide-mouthed bottles. 

y 2 cup molasses 

1 pint water, yeast cake 

2. EXPERIMENT No. 1 : 

1. Fill first bottle with mixture at 70° F. 

2. Fill the second bottle and reduce temperature to 32° F. 

3. Fill third bottle and expose mixture to boiling temperature. 

Invert all on saucers, and set away in place of uniform tern. 
RESULTS: 
(1) 
(2) 
(3) 

4. Fill bottle with mixture, putting cotton in top. Reduce tem- 

perature by packing bottle in ice and salt. After mixture 
thaws, put in cork, and invert; observe action. 
RESULT : 

5. Dissolve 1-8 yeast cake in a small amount of water, without 

any sweetening, cover and invert. 
RESULT : 

6. Prove gas in bottles is not air by using lime water. 



FRENCH BREAD (Water Bread) 
2 cups tepid water G cups flour 

1 tsp. salt 1 yeast cake 

Put two-thirds of the sifted flour in a bowl; add the water in 
which the yeast cake and salt have been dissolved, beating the mixture 
vigorously ten minutes, until it is smooth and spongy. 

Let it rise until full of bubbles; cut it down and work in grad- 
ually iy 2 cups of the reserved flour. Knead 20 to 30 minutes, until 
it is smooth and satiny, and ceases to stick to the hands. Place the 
dough in a rising pan, brush over lightly with water or melted butter, 
and let rise until double in bulk. Knead again, mold into loaves and 
bake 45 to 60 minutes in a moderate oven. 



LABORATORY COOK BOOK. 39 

VIENNA BREAD. 
l cup scalded milk 5% to 6 cups flour 

1 cup wilier 1 vcnsi cake dissolved 

1 isp. sail in Vj cup Luke-warm water 
Scald the milk, add the salt and the cold water; when lukewarm 

add the dissolved yeast cake. Tour this upon two-thirds of the Hour, 
and beal thoroughly ten minutes. Set in a warm place to rise, until 
double in bulk. Add one-half the remaining flour, using the resl to 
flour the board. Knead 20 to 30 minutes; allow to rise a second time. 
Cut down, knead, and shape into loaves, pointed at the ends. Bake in 
long, rounded pans 45 minutes. When nearly done brush over with white 
of egg or a little thin cooked starch-paste to give a glaze. 

ENTIEE WHEAT BREAD No. 1 

(Without Kneading.) 

2 cups scalded milk 1 tsp. salt 

V 4 cup sugar, or 1-3 cup molasses 1 yeast cake dissolved in 14 cup 

luke-w arm water 
Add sweetening and salt to milk, cool, and when luke-w T arm add 
dissolved yeast cake and flour; cover, and let rise to double its bulk. 
Again beat, and turn into greased bread pans, having pans one-half 
full ; let rise and bake. Entire wdieat bread should not quite double 
its bulk during last rising. This mixture may be baked in gem pans, 
making 24 muffins, or two loaves of bread. 

ENTIRE WHEAT BREAD, No. 2 

(Kneaded | 
1 cup milk scalded 1 yeast cake dissolved in 14 CU P 

1 cup water water 

2 T. sugar 414 to 5 cups flour 
1 tsp. salt 

Mix according to directions for Entire Wheat Bread, No. 1, reserv- 
ing iy 2 cups flour; beat vigorously ten minutes, then work in gradually 
one-half the reserved flour, using the remainder to flour the board. 
Use as little flour on the board as possible. Knead the dough until it 
is elastic and ceases to stick to the board, 20 to 30 minutes. Place in a 
bread pan, brush over lightly with water or melted butter, cover closely 
and let rise until double in bulk. Knead again, then mold into loaves, 
let them rise until nearly twice their original size, and bake in a mod- 
erate oven 45 to 00 minutes, according to the size of the loaf. 

GRAHAM BREAD. 
2 a /2 cups water, or equal parts w r ater and milk 
1-3 cup molasses 3 cups flour 

1/4 yeast cake dissolved in water 3 cups Graham flour 

iy 2 tsp. salt 



40 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Prepare and bake as entire wheat bread No. 1 or No. 2. The bran 
remaining after sifting Graham flour should be discarded. 

RYE BREAD. 

1 cup scalded milk 14 yeast cake dissolved in 14 cup 

1 cup boiling water luke-warm water 

2 T. butter 3 cups flour 
1-3 cup brown sugar Rye meal 

To milk and water add butter, sugar and salt ; when lukewarm add 
dissolved yeast cake and flour; beat thoroughly, cover, and let rise 
until light. Add rye meal until dough is stiff enough to knead ; knead 
thoroughly, let rise, shape in loaves, let rise again, and bake in a mod- 
erate oven 45 minutes. 

PARKER HOUSE ROLLS. 

2 cups scalded milk 1 yeast cake dissolved in y± cup 

3 T. butter lukewarm water 
2 T. sugar flour, 5% to 6 cups 

1 tsp. salt 

Add butter, sugar and salt to milk ; when lukewarm add dissolved 
yeast cake and 3 cups flour. Beat thoroughly, cover, and let rise until 
light ; cut down, and add enough flour to knead. Let rise again, toss on 
slightly floured board, knead, pat, and roll out to 1-3 inch thickness. 
Shape with biscuit cutter first clipped in flour. Dip handle of case- 
knife in flour and with it make a crease through middle of each piece; 
brush over one-half of each piece with melted butter; fold and press 
edges together. Place in greased pan, one inch apart; let rise and bake 
in hot oven 12 to 15 minutes. 

SALAD OR DINNER ROLLS. 

Use same ingredients as for Parker House Rolls, allowing one- 
fourth cup butter. Shape in small biscuits, place in rows on a floured 
board or pan, cover with cloth and pan, and let rise until light and well 
puffed. Flour handle of wooden spoon and make a crease in middle 
of each biscuit; take up and press edges together. Place closely in 
buttered pan, cover, let rise, and bake 12 to 15 minutes in hot oven. 

To make a braid, cut the rolled dough in strips one inch wide by 
six inches long, and pinch 3 strips together at the end, then form into 
a braid ; or, roll little balls of dough into long pieces as for sticks, and 
then braid them. 

To make crescents, roll the dough until one-eighth inch thick; cut 
into pieces five inches square and then into triangles. Hold the apex 
of triangle in right hand, roil the edges next the left hand over and 
over toward the right, stretch the point and bring it over and under 
the roll ; bend the ends of the roll ; bend the end of the roll round like 
a horseshoe. 



LABORATORY COOK HOOK. 41 

SWEDISH BOLLS. 

Use recipe for Salad Bolls. Boll to one-fourth inch thickness, 
spread with butter, sprinkle with 2 tbsp. sugar mixed with 1-3 tsp. 
cinnamon, 1-3 c. stoned raisins, finely chopped and 2T. chopped citron; 
roll up like jelly-roll, and cut into :! j inch pieces. Place pieces in pan 
close together Hat side down; let rise and bake. When rolls are taken 
from oven, brush over with white of egg slightly beaten, diluted with 
1 r 2 tsp. water: return to oven to dry egg. 

BREAD STICKS. 

I cup scalded milk 1 yeast cake dissolved in % CU P 
] 4 cup butter lukewarm water 

I I 2 T. sugar White 1 egg 

1 -2 tsp. salt 3% cups flour 

Add butter, sugar, salt to milk; when lukewarm, add dissolved 
yeast cake, white of egg well beateu and flour. Knead, let rise, shape; 
let rise again, and start baking in a hot oven, reducing heat that sticks 
may be crisp and dry. To shape sticks, first shape as small biscuits; 
roll on board where there is no flour) with hands until eight inches in 
length, keping of uniform size and rounded ends, which may be done by 
bringing fingers close to, but not over ends of sticks. 

FRENCH RUSKS. 

2 cups scalded milk Flour 
14 cup butter 1 egg 

V-k CU P sugar yolk 2 eggs 

1 tsp. salt whites 2 eggs 

1 yeast cake dissolved in 14 cup % tsp. vanilla 

lukewarm water 

Add butter, sugar and salt to scalded milk; when lukewarm add 
dissolved yeast cake and three cups flour ; cover and let rise ; add eggs 
and egg yolks well beaten and enough flour to knead. Let rise again 
and shape as Parker House Rolls ; let rise again. Before baking, make 
three parallel creases on top of each roll. When nearly done, brush 
over with whites of eggs, beaten slightly and diluted with 1 T. cold 
water and vanilla. Sprinkle with sugar. 

SHREDDED WHEAT BISCUIT BROWX BREAD 

2 cups S. W. B. crumbs 1 tsp. salt 

1 cup corn meal 1 cup sour milk 

V-2 CU P niolasses 1 tsp. soda 

1% cups sweet milk 

Have the water boiling before beginning the bread. Mix the 
crumbs, corn meal and salt ; add the molasses in which has been mixed 
one-half the teaspoon of soda. Then add 1% cups milk, and last the 



42 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

one-half cup sour milk, to which has been added the remaining one-half 
teaspoon of soda, stirring until it effervesces. Turn into a buttered 
brown bread mold, cover tightly and steam three hours. 

OATMEAL BKEAD. 

iy 2 cups oatmeal 1 T. salt 

1 cup hot milk \y 2 cups boiling water 

-/4 CU P molasses 14 cup sugar 

1 T. butter y 2 yeast cake 

Flour for batter 

Pour boiling water on oatmeal. 

LUNCHEON ROLLS. 

Sy 2 cups sifted pastry flour 14 CU P butter 

y 2 t. salt 4 t. baking powder 

1 egg beaten light, poured into cup, the cup filled up with milk 

Sift dry ingredients, work in butter with figer tips, add milk and 
egg, toss on floured board, pat out 14 inch thick. Cut out and form as 
for Parker House Rolls. Bake 10 minutes. 

IMPERIAL STICKS. 
Cut stale bread in 1-3 inch slices, remove crusts, spread thinly 
with butter. Cut slices in 1-3 inch strips. Put in pan and bake until 
browned. 

CANAPES. 

Cut bread in 1-8 inch thickness. Cut in fancy shapes, toast and 
butter. Cover with anchovy paste, eggs, cheese, meat, etc. Canapes are 
served cold and used in place of oysters at a dinner or luncheon. 

AYATER BISCUITS. 

2 cups flour % t. salt 

3 T. butter 2 y 2 t. baking powder 
% cups water 

Sift dry ingredients. Work in butter with a knife. Add water. 
Toss on floured board, pat out one-half inch thick. Shape and bake 15 
minutes in moderate oven. 

CEREAL MACAROONS. 
3 eggs 1 t. salt 

2y 2 cups cereal 2 t. vanilla 

%~cup sugar 1 T. melted butter 

Beat eggs till light; add cereal, sugar, and other ingredients. Bake 
till brown. 

Soak oatmeal two hours in water to cover. 



LABORATORY COOK BOOK. 43 

TEA BISCUIT. 
2 cups bread flour 2 t. cream tartar 

1 t. soda i/ 2 t. salt 

2 T. butter 1 cup milk or omit butter and 

use 1 cup cream 



Gems 

GRAHAM GEMS. 
2 cups whole wheat or graham flour 1 egg beaten separately 
V2 tsp. salt 1 cup milk 

1 T. sugar 1 cup water 

2 tsp. baking powder 1 T. melted butter 

Mix flour, salt and sugar. Add the milk to the beaten yolk, thee 
the water, and stir this into the dry mixture. Add the melted butter, 
and lastly the beaten whites. Pour into buttered gem-pans; bake in a 
hot oven 30 minutes. 

EGG ROLLS. 

Rub 4 T. butter into 1 pint flour, add 2 tsp. baking powder, y 2 tsp. 
salt. Beat one egg until light, then add to it y 2 cup milk ; add this to 
the flour and mix lightly. Roll out on a floured board ; cut into oblong 
pieces and with a floured knife make a deep crease through the center 
of each roll. Brush over the top with white of egg, and sprinkle over it 
granulated sugar. Bake 16 minutes. 

BAKING POWDER BISCUIT. 

1 pint flour 1 cup milk y 2 tsp. salt 

2 T. butter 2 tsp. baking powder 

Sift powder and flour together, add the salt; rub the butter into 
the flour, add the milk gradually and mix to soft dough. Toss on a 
floured board; roll out one-half inch thick, cut in rounds, place on 
floured pan, and bake in a hot oven 15 minutes. 

POP-OVERS. 

1 cup flour 1 egg y± tsp. salt 

7-8 cup milk y 2 tsp. melted butter 

Mix salt and flour; add milk gradually, in order to obtain a smooth 
batter. Add egg beaten until light, and butter ; beat two minutes, using 
a Dover egg beater; turn into hissing hot iron gem-pans, and bake 30 
to 35 minutes in a hot oven. They may be baked in buttered earthern 
cups, when the bottom will have a glazed appearance. 

ENTIRE WHEAT GRIDDLE CAKES. 

y 2 cup entire wheat flour 3 T. sugar 



44 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

1 cup flour 1 egg 

3 tsp. baking powder y± cup milk 

i/ 2 tsp. salt 1 T. melted butter 

Mix and sift dry ingredients. Beat egg, add milk and pour slowly 
on first mixture ; beat thoroughly and add butter. Cook on a hot grid- 
dle. Serve with butter and maple syrup. 

WAFFLES. 

1% cups flour 1 cup milk 

3 tsp. baking powder yolk 2 eggs 

y 2 tsp. salt whites 2 eggs 

1 T. melted butter 

Mix and sift dry ingredients. Thin the beaten yolks with the milk, 
then stir into the flour; add the melted butter, beat thoroughly, and 
lastly cut and foud in the beaten whites. Cook in a buttered hot 
waffle -iron. Serve with maple syrup or honey or powdered sugar. 

OATMEAL MUFFIN. 

1 cup cooked oatmeal i/ 2 tsp. salt 
1% CU P S flour i/o cup milk 

2 T. sugar 1 egg 

3 tsp. baking powder 1 T. melted butter 

Mix and sift dry ingredients together; add one-half the milk, egg 
well beaten, the remainder of the milk mixed with oatmeal, and beat 
thoroughly; then add butter. Bake in hot buttered gem-pans. 

GOLDEN COKN CAKE. 

1 C. flour 1 egg 

1 C. corn meal 1 C. milk 
% C. sugar 14 t. salt 

4 t. baking powder 

Mix and sift dry ingredients. Add milk and egg well beaten. Bake 
20 minutes in moderate oven. 

COKN MEAL PUFFS 

2 cups fine white corn meal % tsp salt 

1 tsp. butter 2 or 3 T. milk 

1 tsp. sugar 2 eggs 

Scald milk with boiling water, so that meal is all wet; but not 
sift ; then add ingredients in order given except eggs. When the batter 
is cold, add the eggs, yolk and whites beaten separately. The batter 
should drop easily from the spoon, not thin enough to pour. Have 
pans greased and hissing hot and a hot oven. Bake until brown and 
puffy. 



LABORATORY COOK BOOK. 45 

CREAM MUFFINS. 

1 cii|) cream j £ tsp. salt 

1 egg 1 T. melted butter 

ty 2 cups flour 1 tsp. baking powder 

Beat the yolk of the eggs. Add them to the cream, then add this 
gradually to the Hour. Add salt and melted butter, then the whites of 
eggs beaten to a stiff troth and lastly the baking powder. Pour mix- 
ture into buttered muffin-pans; bake 25 minutes in a quick oven. 

BICE MUFFINS. 

Separate two eggs, beat the yolks, add to them 1 cup milk, 1 cup 
boiled rice, 1 T. melted butter, y 2 tsp. salt. Add to this iy 2 cups flour. 
Beat well. Add the beaten whites of eggs, and lastly 2 tsp. baking 
powder. Bake in a quick oven 20 minutes. 

TWIN MOUNTAIN MUFFINS. 
Vl cup butter % cup milk 

•/4 cup sugar 2 cups flour 

1 egg 3 tsp. baking powder 

Cream the butter; add sugar and egg well beaten. Sift baking 
powder with flour, and add to the first mixture, alternating with milk. 
Bake in buttered tin gempans 25 minutes. 

BYE MUFFINS. 

1 cup rye flour *4 cup molasses 

1 cup white flour 1 t. soda 

i/ 2 t. salt 1 T. lard, melted 

li/4 cups sour milk 1 egg 

Directions: Mix and sift all dry ingredients except soda. Mix 
milk and molasses, add soda. Beat egg well. Add little of flour at a 
time to effervesing milk. Beat well. Add egg last. 

BYE MUFFINS. 

1 cup rye flour y 2 t. salt 

1 cup white flour 1^4 cup sweet milk 

2 t. baking powder 1 egg 
!/4 cup sugar 



Methods of Cooking 

The principal ways of cooking are boiling, broiling - , stewing, roast- 
ing, baking, frying, sauteing and braising. 

Boiling is cooking in boiling water. Solid food so cooked is called 
boiled food, e. g., boiled potatoes. Water boils at 212° Fahrenheit, 
sea level and simmers at 185° Fahrenheit. The boiling point is the 
temperature at which water will boil. Slowly boiling water has the 
same temperature as rapidly boiling water. A point of economy, 
which may be deducted from this statement is as follows: If using a 
coal range, move the mixture further back on the stove as soon as it 
has begun to boil, or reduce the heat; if using a gas range, reduce the 
heat as soon as mixture begins to boil by simply lowering the gas flame. 

Water is boiled for two purposes: first, to destroy organic impur- 
ities; second, for cooking foods. 

Boiling water toughens and hardens albumen, toughens fibrin, dis- 
solves some tisues in meat, bursts starch grains, and softens cellulose 
in cereals and vegetables. 

Milk should never be allowed to boil, for at boiling temperature the 
casein is hardened ami the milk made more difficult of digestion. .Milk 
heated over boiling water is called scalded and reaches a temperature 
of 190° Fahrenheit. 

in cooking meat for pot roast, corned beef, or the like, always 
thrust it into boiling water. 

When foods are cooked over boiling water the process is called 
steaming. 

Staring is cooking in a small amount of water for a long time at 
a low temperature. It is the most economical method of cooking meats, 
as all the nutriment is retained and is the ordinary way of cooking 
the cheaper cuts. 



DEEP FAT FRYING 

Deep fat frying is cooking by immersion in deep fat raised to the 
temperature of from 400° to 450° Fahrenheit. 
Various fats used : 

(1) Olive oil — best but is too expensive. 

(2) Mixture of beef drippings and lard — next best. 

(3) Cottolene. 

Be sure that the fat is hot enough ; otherwise the food absorbs the 
fat. 

Nearly all foods not containing eggs are dipped first in crumbs, 
then in beaten egg and crumbs, before frying. The intense heat of the 



LABORATORY COOK BOOK. 17 

fat hardens the albumen i i. e. the white) of the egg, so forming a coat- 
tug which makes the food impervious to fat. Never put the cold food 
directly into hot fat. It decreases the temperature of the fat so i; 
will soak into the food. 

Croquettes are almost always made of eooked mixtures. 

Crumbs: 

(1) Shredded wheat crumbs rolled fine — best for croquettes, 
etc., and make a very nice brown. 

(2) Dried bread passed through a meat chopper — next best. 
\:\ i Cracker crumbs — last. 

A point of economy in making croquettes: Instead of dipping 
the croquettes in crumbs the lirst time; dip them in Hour if von have 
only a few crumbs; then dip them finally in egg and crumbs as usual. 
This will use much fewer crumbs and less egg- than the usual way. 
However, crumbs preferably if you have enough. 

(ireat care must be taken not to put too much food in the fat at 
one time, as it causes the fat to bubble over the sides of the kettle, and 
that causes fire. 

It is always best to have a pail of salt or sand (the latter is best i 
handy near the stove to pour on the fat if it burns. 

It is not the fat that boils over, but water which the fat has re- 
ceived from the food. 

All tried food should be dried on brown paper. 

To test the proper heat: When the fat begins to smoke, drop in a 
one inch cube of soft bread. If in one minute it conies out a golden 
brown, the fat is of the right temperature — 300° F. 

Fat can be used over and over for meats; but we generally use 
fresh or clarified fat for dough and batter mixtures, potatoes and fish- 
balls. 

To Clarify Fat: 

First melt the fat in a saucepan over a slow heat. For 2 quarts 
melted fat, add a little raw potato pared and cut in small pieces* Tut 
tat in oven (not too hot) cover it and let is slay until clear. The po- 
tato will be covered with a brown sediment ; it collects the impurities 
in the fat. 

Trying Out: 

Note: The white fat, or suet, becomes all melted and cooked in; 
remove the scum which forms on top in the trying out process. 

Trying out means to cut off the suet, or white fat, from beef or 
pork fat; put it in a double boiler top and slowly cook it out, leaving 
the tissues behind. This is the method used for leaf lard. The fat that 
is tried out is absolutely pure, and is fine for frying and sauteing, and 
also for shortening purposes. (Three minutes — long enough time to 
cook croquettes. A specially devised frying kettle has an upright stand 
ard of metal with a hook on a top, on which to hang frying basket.) 



Poultry 



How to Tell a Young Chick: 

Should have a flexible breast bone, flexible legs, soft skin, short 
silky hairs, small scales, little fat, no spur. 

Fattened young poultry from 9 months to a year old are best for 
paper bag roasting. 

Broilers from three to five months old. 

TO CLEAN AND DRAW POULTRY. 

1. Remove pin feathers. 

2. Singe off the hairs over an alcohol flame or use paper, being careful 
not to smoke the fowl. 

3. Cut off the head, and cut skin at back of neck and remove windpipe 

and crop. 

4. Cut off neck close to the body, leaving the skin so that it will fold 
back after breast has been stuffed. 

5. Cut a small opening under the rump, and run the lingers round 
close to the body to loosen the entrails. Carefully draw them out 
in one solid mass. Remove the lungs and the kidneys that are 
close to the backbone. 

6. Cut the skin round the leg-joint, being careful not to cut the ten- 
dons. Use a skewer and remove tendons one at a. time. Then re- 
move the feet. 

7. Cut the oil sack from the tail. 

8. Wash thoroughly with a cloth, scraping the skin with a dull knife. 
Wash inside by holding the fowl under the faucet; dry with a cloth. 

9. Cut the gall from the liver. Cut the outer coat of the gizzard and 
draw carefully away to remove the inner sack. Open the heart 
and wash. The heart, liver, and gizzard are called the giblets. 
All poultry and birds are dressed in the same way. 

TO STUFF and TRUSS A FOWL. 

Place stuffing in the opening at the neck where the crop had been, 
and put the rest in the body, and sew up the opening. Draw the skin 
of the neck smoothly down and under the back. Press the wings close 
against the body, and fold the pinions under, crossing the back; tie or 
skewer in place ; press the legs close to the body, fasten with a skewer, 
doubling a cord across the back and around the ends of skewers. 

Chicken to roast, stuff one-half full. 



I MORATORY COOK HOOK. 49 

TO BONE A FOWL. 
Wash and singe a fowl; take off the head and legs and remove 'lie 
tendons as directed for drawing. When a fowl is to be boned, it is not 
drawn. The skin must not be broken. Use a small, pointed knife; cut 
and skin down the full length of the back to the bone; then beginning at 
the Deck carefully scrape the meat away from the bone. When the 
joints of the wings and legs are met, break them back, and proceed lo 
free the meat from the carcass. When one side is free, turn the fowl 
and do the same on the other side. Care must be taken to detach the 
skin from the breast bone without piercing the skin. When the meat 
is free from the carcass remove the bones from the legs and wings, 
turning the meat down or inside out as the boue is exposed, being care- 
ful not to break the skin at the joints. The whole end joint of the 
wings may be cut off. 

ROASTED BOXED CHICKEN. 

Spread the boned chicken on a board, the skin side down, turn the 
flesh of the legs and wings right side out, and stuff them with force- 
meat into shape. Equalize the meat as w T ell as possible, placing the lit- 
tle strips of white meat over the dark meat ; dredge w T ith salt and pep- 
per. Make a roll of the forcemeat, and lay it in the chicken. Draw the 
skin up and sew T it together securely. Turn it over, place the wings and 
legs into the position of a trussed fowl, press the body into natural 
shape and tie it securely. Cover with slices of salt pork. Place in a 
hot oven, allowing 20 minutes to the pound. Baste frequently. Re- 
move the pork the last 15 minutes, dredge with flour, and let the chick- 
en brown. Serve with a giblet or tomato sauce, or serve cold as a lun- 
cheon dish. 

FORCEMEAT FOR STUFFING BONED FOWLS. 

Use the meat of another fowl, or veal, or a mixture of both. Chop 
them fine, then add one cup bread, cracker or shredded wheat crumbs, 
and if convenient a little chopped ham or tongue, and a few lardoons of 
salt pork. Season with the following articles, and moisten the wiiole 
with stock : 

1 T. chopped parsley % tsp. pepper 1 tsp. onion juice 

1 tsp. salt 1 tsp. thyme 

If veal is used, take it from the knuckles and use the bone in the 
braising-pot, as it will give a good jelly. In stuffing boned chicken, 
stuff body, legs and wings, being careful not to use too much stuffing, 
as allowance must be made for the swelling of the crumbs. 



CHICKEN DRESSING. 
1% pints stale bread crumbs and 1-3 Cup boiling water, to moisten, to 
1 cup crumbs. 



50 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

y 2 cup cracker crumbs 1 egg 

1 t. salt 1-3 t. pepper 

y 2 t. marjoram 1-3 t. sage 

% t. thyme 1 T. butter 

1 t. oniou chopped fine 

Mix all and moisten with white stock made from chicken's feet. 

BBAISED BONED CHICKEN 
To braise the chicken prepared as above, roll it lightly in a piece 
of cheese cloth, tying the ends well. Put in a sauce pan the bones of the 
chicken, a slice of carrot, an onion, a sprig of parsley, 1 bay leaf, 3 
cloves, 12 pepper corns and celery. Add enough water to cover the bed 
of vegetables and the bones ; lay in the chicken, cover and simmer four 
hours. 

JELLIED BONED CHICKEN. 

Aspic Jelly 
1 qt. stock, veal or chicken 14 ^ S P- pepper 

V2 pkg- Knox's gelatine 2 bay leaves 

whites and shells 2 eggs 1 slice onion 

1 T. lemon-juice 1 slice carrot 

1 T. vinegar 1 sprig parsley 

1 tsp. salt 

Add bay leaves, parsley, onion and carrot to the stock and simmer 
15 minutes. Then add salt, pepper, vinegar and lemon-juice. Add 
gelatine, which has been soaked in one-fourth cup cold water. Stir till 
dissolved. Cool the jelly, and when cold, add the whites and shells 
lightly beaten together; return to the fire and beat rapidly until it 
boils then boil 3 minutes without beating; set it aside for a few min- 
utes, then strain through a flannel bag that has been scalded. Strain 
a second time if not perfectly clear. Let the jelly drain without 
pressure. 

To ornament the mold, lay the design carefully in place in the 
bottom of the mold. With a spoon add only enough jelly to moisten 
them; if too much is used the pieces will float out of place. Let the 
jelly harden to fix the decoration then add as much as will make a 
layer one-half inch thick. Let it harden, then place a braised boned 
chicken in the centre. Add a little jelly to fix it in place, then fill up 
the mold having the chicken well covered. Do not move the mold while 
filling; place it on ice while filling to make the jelly harden more 
quickly. 

CHICKEN FKICASSEE. 
Dress, clean and cut up a fowl into eleven pieces ; two drumsticks, 
two second joints, two wings, two breasts, three back pieces. 



LABORATORY COOK HOOK. 51 

Put the pieces in a sauce pan with lour tablespoons butter : let 
them brown slightly on both sides, but use care thai they do not burn. 
When a little colored, add enough boiling water to cover, and a bou- 
quet of herbs, salt and pepper. Simmer until tender. Make a sauce of 
two tablespoons butter and four of Hour; add to it slowly one cup 
liquid in which chicken was cooked; season with salt and pepper; re- 
move from the tire, and when slightly cooled add a cup of cream or 
milk, beaten with two or three yolks of eggs. Place on the tire until it 
thickens, but do not let it boil. Arrange pieces of toast on a hot dish ; 
place the chicken on the toast and pour the gravy over it. A border of 
rice may be placed around the chicken. A brown sauce may be used, 
or mushrooms added to white sauce. 

BKOILED GAME. 

Quail, squab, partridge and spring chicken are broiled in the same 
maimer. Split them down the back and place on the broiler with the 
inside toward the fire. Broil slowly. Quail require about 8 minutes, 
squab 12 to 15 minutes, partridge 25 minutes. Serve with drawn but- 
ter, pepper and salt. 

LABGE GAME. 

Ducks are finest roasted. They are served cooked rare. 

Venison is prepared and cooked the same as mutton. It should be 
cooked underdone, allowing ten minutes to the pound. Serve with 
currant jelly and salad. 



TUBKEYS. 

Demonstration on Opening a Turlcejj, Roasting a Tiwlceg and Making 

Giblet Sauce. 

"A good demonstrator should have a well trained assistant; the 
assistant must anticipate what the demonstrator wants, just as the 
nurse anticipates the surgeon's needs." 

Turkeys are in season from September to May, but are obtainable 
all the year around. In season they are about 25c a pound, excepting 
of course at Thanksgiving and Christmas time, when the prices are 
high because of the great demand. When high they are about 38c; 
they range from 18c to 38c a pound in price. 

If your family is good sized, it is economy to buy a large turkey, 
because the frame in a small turkey weighs as much as that of a large 
turkey. The waste, too, is very heavy. The turkey used in class 
weighed 11 pounds. After having been cleaned out it weighed 9% 
pounds. This, however, was an unusually small shrinkage, iy 2 pounds. 

Best turkeys have clean, plump skin, full breast, very few pin- 
feathers; also have black legs, and the cartilages are tender. 



52 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

To singe (i. e. to remove the little hairs.) Place newspapers di- 
rectly over coal fire and hold turkey directly over blaze. Have all 
drafts open so that the "char" will pass up chimney. 

To Open Turkey: Eemove feet and legs by cutting with a knife 
just below the knee joint. When cut, put the knee against a board, 
pushing and spreading it so as to loosen it. Remove the tendons with 
a skewer because they are very tough. There are ten of these tendons in 
each leg. 

Gristle is the same thing as cartilage. 

Eemove pin feathers ; it is well to get a bird with as few pin feath- 
ers as possible. 

Place a piece of brown wrapping paper on cutting board before 
cleaning the turkey. All the bits of refuse that do not go in the gar- 
bage can be rolled up in this paper; in this way a great deal of extra 
cleaning up of table, board, etc., will be saved. 
Cut off the head and discard. 

Eemove the skin about knee joint and clean off refuse. 
Wash legs thoroughly and put to soak in boiling water for 15 min- 
utes. Then remove the skin. 

Use the bones of legs, the tips of wings, and the neck together to 
make a white soup stock. About one quart of stock can be obtained in 
this way from a whole turkey. Most people throw these parts away. 

Make quite a large incision at the lower end with a knife, cutting 
right down through the tail. (Sometimes another incision is made in 
the breast, but it makes an unsightly gash, so this is not a good method 
to use.) Insert hand in incision to loosen and remove all the organs 
as whole as possible, and all at once. 

Take great care not to break the gall bladder which lies near the 
left lobe of the liver of the turkey. It is of a yellowish or greenish 
color and is very bitter; (green in a fresh turkey and yellow in a cold 
storage turkey.) 

The lungs are close to the back near the neck. They are very 
bright red if fresh. These are to be discarded. 

The heart is pear-shaped and lies above the lungs. Save this. The 
gizzard is the round, dark substance in the middle of the turkey, im- 
bedded in fat and containing gravel stones. It lies below the lungs. 
This is to be saved also. 

The liver lies near the stomach or gizzard, but just behind it. Cut 
gizzard open lengthwise to get out the gravel stones ; open it out wide, 
wash out and remove the inner lining. The liver as well as the gizzard 
is good to use. 

Save the heart, gizzard and liver; they must be washed of all 
clotted blood. These are called the giblets. Put on stove in cold water 
to cover and allow to cook. Let boil to extract the juice; cook until 
soft. This will take about as long as the turkey does to roast. 



LABORATORY COOK BOOK. 53 

The kidneys are in the two hollows a1 the lower part of the back- 
hone near the tail. These are to be discarded. 

The oil-sacs in the end of the tail contain a bitter and poisonous 
substance formic acid, just remove and discard them. 

The intestines which are coiled round and round and imbedded in 
iat are discarded. Save the fat and try it out. 

Now take the bird over to the sink and allow water from the cold 
water faucet to run over and through it thoroughly. Never allow 
meats of any kind to soak in water. Never wash turkey before it is 
singed; otherwise it will cause the pin feathers to lie fiat and make 
them almost impossible to remove. 

Always look inside the bird to see that no parts remain. Wipe 
bird thoroughly and weigh. Time of cooking is gauged by weight of 
bird after entrails are removed. 

A short piece of inside of neck should be cut out, so that the skin 
of neck may be doubled over and fastened down with a meat skewer. 

Insert turkey dressing in the incision at the lower end of turkey. 
Never fill turkey full of dressing because it expands in cooking. 

Sew turkey together at incision, using a sort of crosswise stitch. 
A curved needle especially for this purpose is the best for sewing a 
turkey, but an ordinary needle will answer the purpose. Use No. 40 
white cotton thread doubled. 

Pin legs to the body with a skewer on each side ; also skewer each 
wing into position next to the body. 

To truss the turkey means to tie it up into shape ; if this were not 
done the turkey in cooking would become very "sprawling" in appear- 
ance. Use common twine. 

The string should be arranged so as to hold the tail and legs to- 
gether. Wind it once around the skewer which holds the legs next to 
the body ; then pass it along to the skewer which holds the wing on the 
same side of the body in place; wind it around that once; then carry 
string over the body to the wing on other side of bady, and wind the 
string once around the skewer there ; pass the string back again under- 
neath body to the first w T ing again and fasten at skewer; then back 
again to second wing, winding about skewer once; then down side of 
body to second leg, where wind about skewer and tie ends together 
above tail. 



Fish 



Fish is similar in composition to meat; in general contains more 
water and less fat. 

HOW TO KNOW A FRESH FISH. 

1. Gills a bright red. 

2. Flesh along backbone firm and elastic. 

3. Eyes bulging and bright. 

4. No unpleasant odor. 

Best Methods of Cooking. 
Broiling and baking are the best methods, and are practically the 
same with the gas range. Sections of fish dipped in melted butter or 
salt pork fat, sprinkled with fine crumbs and broiled under gas have 
much the appearance and flavor of fried fish with none of the unpleas- 
ant odor of frying. 

Preparation of Fish 
To remove scales scrape with a knife from the tail slowly toward 
the head, occasionally rinsing knife in water. The inner organs of 
small fish may be pressed out through on opening near the gills. Large 
fish are cut half-way down and scraped clean. 

Skinning 

To skin fish, cut through the whole length of the skin close to the 
fin on the back and remove that. Then cut the skin on the other side, 
loosen it around the head and pull toward the tail. When a fish is not 
fresh it is difficult to separate skin from flesh. 



BAKED STUFFED FISH. 
Wipe fish with damp cloth. Remove fins and scales. Keep head 
on. Fill cavity with stuffing three-fourths full, allowing for swelling. 
Sew the slit over and over with strong thread. Skewer and tie fish in 
figure "S." Place it upright in pan, surround with one-quarter inch 
water; bake from 45 to 60 minutes. Baste. 

STUFFING FOR FISH. 

1 cup stale bread crumbs 1 T. melted butter 
y 2 t. salt y 8 t. pepper 

2 T. parsley cut fine 2 T. chopped capers 
14 cup hot water to moisten 

Mix ingredients in order given. 



LABORATORY COOK BOOK. 55 

DRAWN BUTTER SAUCE 

3 T. butter 1/2 t. salt 

:> T. Hour y 8 t. pepper 

IV2 cnp boiling- water 2 T. butter 

Melt 3 T. butter in saucepan, add flour, cook three minutes. Add 
water slowly. Season and then add 2 T. butter, just before serving. 



OYSTERS. 
BROILED OYSTERS. 
Dry the oysters. Heat the broiler well and oil it by rubbing- 
it with a slice of pork or suet. Dip the oysters into melted butter 
or into oil, and lay them on the broiler. Broil them on both sides over 
bright coals. Serve on toast cut in uniform shapes, and pour over them 
a little melted Matire d'Hotel Sauce. 

FRIED OYSTERS. 
Wash the oysters and drain between towels. Roll in crumbs, then 
in egg mixed with a tablespoon of milk, seasoned with pepper and salt; 
then again in cracker crumbs. Place in a frying basket and cook in 
smoking hot fat until a light brown. Drain and serve immediately. 
Pickles, chow-chow, horse-radish or lemon, with parsley as a garnish, 
are served with fried oysters. 

OYSTER FILLING FOR PATTIES. 
For one dozen oysters 
2 tbl. butter 1 cup milk or cream dash of cayenne 

2 tbl. flour yolks 2 eggs dash of mace 

Scald the oysters in their liquor ; drain and cut each one into four 
pieces. Make a white sauce of the butter, flour and cream, add the sea- 
soning, and remove from the fire. When a little cooled, add the beaten 
yolk, stirring vigorously; place again on the fire and stir until thick- 
ened ; then add the pieces of oysters. Serve in hot pattie-shells or bread 
croustades. 

TO OPEN LOBSTERS. 
Separate tail from the body. Twist off large and small claws. With 
scissors or knife cut the thin shell on under part of tail, and remove 
the meat whole. Separate this meat in the center, and remove intes- 
tinal vein, which runs its entire length. Hold the body shell firmly in 
left hand, and draw out the body with the other. Discard stomach, 
liver and lungs. Save the coral. Break the body ones, picking out meat 
that lies between them, which is some of the sweetest and tenderest to 
be found. Separate large claws and cut or break them to remove meat 
whole. Small claws and lower part of large claws are reserved for 
garnishing and the shell of body and tail washed and dried used for 
serving of lobster after it has been prepared. 



56 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

LOBSTER FAEOI. 

2 cups boiled lobster meat 1 t. salt 

1 cup milk or cream 1 T. chopped parsley 
4 T. butter 14 tsp. nutmeg 

2 T. flour dash cayenne pepper or paprika 
4 T. bread crumbs yolks, 3 hard-cooked eggs 

Put into a sauce pan 2 T. butter; when it bubbles add 1he flour; 
cook, but not brown; add one cup milk slowly and stir till smooth. 
Eemove from the fire, add salt, pepper, parsley and yolks mashed fine, 
and Lastly the lobster meat cut into pieces one-half inch square. (Use 
a silver knife to cut lobster.) Have the shell from which the meat was 
taken carefully washed and dried. 

Cut out neatly the inside shell of the tail piece and fit the two 
parts of shell together. As the shell contracts in cooking, it is well to 
trim off a little from the sides of the body-shell in order to leave an 
opening wide enough to admit a spoon in serving. Put the meat mix- 
ture into the shell. Cover the top with crumbs, which have been 
moistened with 2 T. of butter. Place in the oven for a few minutes to 
brown. If the meat of two lobsters is used, the shells of both may be 
used, or the two tail shells may be fitted into one body shell, which will 
hold all the meat. 

LOBSTER CUTLETS. 
2 C. chopped meat 1-16 t. cayenne 1 t. parsley 

V2 t. salt 1 t. lemon juice 1 C. white sauce 

Mix ingredients in order given and cool. Shape in form of cut- 
lets, fry in deep fat, drain on brown paper. Insert in each cutlet the 
tip end of a small claw. 

PLANKED HALIBUT. 

1 slice halibut 2 T. butter % t. salt 

y 8 t. pepper y 2 T. lemon juice 

Cut fish into fillets, broil in oven or on plank. Season with salt, 
pepper and butter and lemon juice. Place on plank, garnish with 
French potato balls or duchess potato put through pastry bag. Make 
potato in shape of fish. Use slices of lemon and parsley for decora- 
tion. Brown potato in oven. 

FISH BALLS. 
y 2 lb. salt fish ! y 4 t. white pepper 

4 shredded wheat biscuits 1 egg 

1 pint hot milk 2 S. W. B. for crumbing (rolled 

1 T. butter and sifted) 

Boll and sift S. W. B. Freshen the fish and pick fine with fork. 
Add crumbs and pepper, mixed well. Add melted butter and hot 



LABORATORY COOK BOOK. 57 

milk, stirring well. Let stand 5 minutes. Shape into small balls. 
Chill thoroughly. Roll in egg beaten light, then in crumbs. Pry in 
deep fat. 

TARTAR SAUCE. 

1 t. lemon juice 1 T. Worcestershire Sauce 
% t. salt 1 T. vinegar 

Heat over hot water. 

CRAB FLAKES EN COQUILLE. 

2 C. crab meat 2 T. butter 2 T. flour 

y 2 C. stock *4 C. milk 1 T. onion sauce 

1 egg yolk 1/4 t. salt 1-1G t. pepper 

f. g. paprika 1 tsp. lemon juice 

Mix butter, add onion juice, flour, stock and lemon juice. Cook 
five minutes, add cream in which egg yolk has been beaten, add crabs. 
Place in shells, cover with crumbs, and bake until crumbs are brown. 

OYSTERS IN BROWN SAUCE. 

1 pt. oysters 1 C. oyster liquor 1 slice onion 

2 slices carrot y 2 t. salt y 2 C. milk 

1 T. butter 5 T. flour 1-16 t. cayenne 

Scald oysters in liquor and drain. Saute onion and carrot in but- 
ter, add flour, and seasonings, cook until brown, add oyster liquor, 
strain over oysters, serve on points of toast. 

STUFFED FILLET OF HALIBUT. 
Cut halibut into 1% inch strips. Sprinkle with salt and pepper. 
Roll and insert toothpick to hold firm. Crumb, egg and crumb, then 
fry in deep fat. 

CURRIED SHRIMPS. 

iy 2 T. butter 1 can shrimps 

% t. curry powder 1V 2 C. stewed and strained toma- 

iy 2 T. flour toes 

2 T. chopped onion browned in y 2 t. salt 

butter i/ 8 t. pepper 

1-16 t. paprika 

Melt butter, brown onion, add flour and curry powder, tomato 
slowly. When thickened, add shrimps cut in small pieces. Season, 
serve in timbals. 

CREAMED OYSTERS. 
2 C. oysters 2 T. butter 1 T. lemon juice 

2 T. flour 2 eggs y 2 C. cream or milk 

1 C. chopped celery 



58 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Melt butter, add oysters, cook one minute. Eemove oysters, make 
sauce of other ingredients, adding eggs and oysters last. Serve in 
timbale cases. 

CEEAMED SHRIMPS. 
2 C. shrimps cut in small pieces 2 T. butter 

!/4 C. milk or cream % C. chicken stock 1 egg 

!/4 t. salt 1-16 t. pepper 1 T. grated onion 

2 T. flour 1 t. lemon juice 

Melt butter, add onion flour; cook three minutes. Add stock, 
lemon juice. Cook three minutes. Season; add milk, beaten egg and 
shrimps. 

CREAMED CODFISH. 
Freshen codfish and cook 20 minutes. Make a white sauce, using 
1 cup milk, 1 cup stock, 3 T. butter, 4 T. flour, y± t. salt, y 8 t. pepper. 
Add codfish (shredded) to sauce. 

OYSTER COCKTAIL. 

8 raw oysters 2 drops Tabasco 

1 T. catsup 1 t. chopped celery 

Y 2 T. vinegar or lemon juice x /2 t. Worcestershire sauce 

1-16 t. salt 

Mix ingredients, chill thoroughly, serve in cocktail glasses. 

OYSTER CREAMS. 

% pint liquid aspic jelly 1 jar cream 1 pint oysters 

red peppers olives 

Line mould with aspic jelly, let it harden. Place cream around 
sides of mould. Cook oysters in own liquor till soft, drain and cool. 
Stir in Mayonnaise to moisten, fill mould to top with aspic jelly. Let 
get cold and firm. Turn out and garnish with red peppers and olives. 

PRESSED SALMON LOAF. 

2 eggs 1 can salmon 14 t. salt 

2 C. fine bread crumbs 2 T. butter 1-16 t. paprika 

Rub salmon through a sieve, mix all ingredients together, turn 
into mould, cover and steam one hour. 

DEVILED SALMON. 

1 can salmon 2 C. milk 3 T. butter 

3 t. flour y 8 t. pepper 1-16 t. paprika 

2 t. Worcestershire sauce % t. salt 

Pick the salmon free from bones. Make white sauce of milk, but- 
ter and flour. Add seasonings and salmon. Serve hot in timbale cases 
or individual dishs. 



LABORATORY COOK BOOK. 59 

SALMON BOX. 
Lino a broad pan slightly buttered with warm steamed rice. Fill 
centre with 1 can salmon. Season with y> t. salt, y 8 t. pepper and 
moisten slightly with white sauce. Cover with rice and cook in oven 
in pan of water one hour. Turn out on platter. Serve with white 
sauce and parsley. 

CREAMED OYSTERS ON TOAST. 
1 pt. oysters iy 2 C. white sauce % t. celery salt 

Serve on toast. 

WHITE SAUCE. 
% C. milk or 3 T. butter % t. salt 

% C. stock 3 T. flour % t. pepper 

SALMON LOAF. 
1 C. salmon y 2 C. crumbs or maple flake (rolled) 

1 egg 14 C. wdiite sauce y 2 t. salt 
% *• pepper 1 t. lemon juice 1 T. ketsup 

One-half cup sausage meat may be used in place of the white sauce 
and ketchup. Pour off all liquids of salmon, remove bones and mince 
fine. Add crumbs, white sauce seasoning, and egg. Work together, 
make in loaf in small tin and bake one hour. Serve hot or cold, with 
white sauce or tomato sauce. 

BOILED FISH. 

Remove scales which have not been taken from the fish. Wipe 
thoroughly inside and out with cloth wet with cold water. The head 
and tail of the fish may or may not be removed, according to the size 
of the fish and the manner of cooking. Tie the fish in a piece of cheese- 
cloth and place it in enough boiling water to cover, to which are add- 
ed salt and lemon-juice or vinegar. If the skin is not removed before 
serving, scald the dark skin and scrape it to remove the coloring. This 
can easily be done by holding the fish on two forks, and lowering into 
boiling water the dark side ; then remove, and scrape. 

The time required for cooking varies from* 20 to 45 min., depending 
upon the shape and size of the fish. Fish is cooked when the flesh 
leaves the bone. Serve on a platter garnished with parsley and lemon. 
Serve with a Hollandaise sauce. 

HOLLANDAISE SAUCE. 

y 2 cup butter. % tsp. salt. 

2 yolks of eggs. 1-3 cup boiling w r ater. 
1 T. lemon-juice. Few grains cayenne. 

Put butter in a bowl, cover with cold water and wash, using a 
spoon. Divide butter in three pieces; put one in sauce-pan w T ith yolks 



m THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

of eggs and lemon-juice; place sauce-pan in a larger one containing 
boiling water, and stir constantly until butter is melted, then add sec- 
ond piece of butter, and as it thickens third piece. Add water, cook 
one minute, remove from fire, then add salt and cayenne. 

BAKED FISH. 

1 medium-sized haddock, 1 tsp. chopped parsley. 

bluefish or shad. 1 tsp. chopped pickles. 

1 cup cracker or bread- 1 tsp. capers. 

crumbs. 1 ssp. pepper. 

% cup melted butter. 1 ssp. salt. 

1 tsp. chopped onion. 

Eemove eyes of fish. Clean the fish, and wipe thoroughly inside 
and out with a cloth wrung out of cold water. Make a stuffing of the 
above ingredients. Put the stuffing in the cavity and sew up the open- 
ing. Use larding needle to sew fish. Kub the fish thoroughly with 
salt, pepper and butter on both sides. Cut small gashes across the sides 
of the fish about two inches apart, and in these put tiny strips of fat 
salt pork. Skewer the fish in the shape of a letter S, and dredge with 
flour. Put on cheese-cloth in baking-pan, with extra pieces of pork. 
Allow 15 min. to a pound, and baste frequently with the melted pork, 
or salted H 2 0. 

Serve with a garniture of parsley and slices of lemon or hard- 
cooked egg. 

SARDINES. (FRENCH FASHION). 

Remove the skin and tails from about a dozen sardines, and heat 
them in the oven. Heat some butter or oil in the blazer of one chafing- 
dish, and in it saute some bits of bread of suitable shape to serve under 
the sardines. Put in the blazer of another chafing-dish over hot water 
the well-beaten yolks of 4 eggs, 1 tsp. each of tarragon vinegar, cider 
vinegar, and made mustard, % tsp. salt and 1 tsp. butter. Stir the 
.sauce until it is quite thick, then serve the sardines on the bread with 
the sauce poured over them. Olives are agreeable with this dish. 



The Lobster 



lives on the bottom of the sea — under rocks. Its means of defense are 
claws and ret real. It will sacrifice its life if necessary, lor reproduc- 
tion. Its organism is modified to meet the conditions of reproduc- 
tion and defense. The fishermen are the greatest enemies of lobsters. 
The lobster is like a big insect. In all Crustacea the head and thorax 
are fused into one body. 

The lobster sheds all its shell once in a while. Then we have soft- 
shelled Crustacea. The critical period in the life of any Crustacea 
is in this shedding stage, when it tempts other animals to eat it. The 
new shell forms very rapidly — in 2 or 3 weeks. The little brown spots 
on back underneath the shell are the glands for secreting the shell. 
When the lobster sheds its shell it also sheds the lining of its stomach. 

The lobsters are kept in the hatchery till about an inch long and 
then are thrown out to shirk for themselves. The shell is product of 
the skin. 

The parts of the lobster's body are : 

head, 
thorax, 
abdomen and 
swimineretts, 
to which the eggs are attached. The young cling to the same swirn- 
meretts till they shed their outside skeleton several times, which, when 
young, is every few days. The period increases as they grow older. 
Nearly all eggs are fertilized and hatched. They are excellent food 
for young species, hence young lobster are often destroyed. 

On the dorsal side we find the following organs : 
Ovaries Dorsal artery 

Heart Main artery and branches 

Stomach Intestine 

Reproductive organs Muscles 

The ovaries are sometimes yellow T and sometimes dark. There is 
a tube extending from them to the third leg back, through which the 
eggs pass and are deposited on the leg. 

The lobster has a digestive system, a nervous and an excretory 
system. 

The stomach of Crustacea is in the head. The lobster's stomach 
contains three little knob-like teeth, of a calcareous composition, used 
to grind the food. The jaw x s are on the lower side of the head near 
thorax. The food passes through the mouth upward to the stomach. 
The mouth is a modified leg. The heart lies below stomach in the 



62 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

thorax. It is an elongated organ with main blood vessel extending 
posteriorly and one anteriorly with several branches toward head, and 
one from each side of heart. 

The heart has three pairs of openings. In expanding it draws 
blood in, and in contracting sends blood into arteries. No veins enter 
the heart. One artery extends from heart to feed the eyes. Two 
tubes from heart feed the stomach; 2 more to month and antennae. 
The dorsal abdominal artery goes toward back, has two little branches 
to each segment. Branch running down to central part and forward, 
called ventral artery. 

The lobster has colorless blood. The white, soft substance seen in 
cooked lobster is coagulated blood. The sinuses are tissue like cavities 
for holding blood. They extend all through the body. The blood 
vessel extending down the back has a branch to each section in the ab- 
domen. Each of the gills has a blood vessel which extends up and 
joins large sinus near the heart; this makes circulation through the 
heart and supplies oxygen. 

Lying under the main dorsal artery is the intestine, extending 
from stomach whole length of body. It is colorless. 

The gills, or breathing apparatus are the hairy-like bodies on either 
side of the thorax. They take in water on anterior part towards head 
by means of "spoon-paddle" like apparatus, which fans the water back 
and forth through the gills. 

The lobster will live for some time out of water if the gills be wet 
occasionally. They suffocate if not allowed to move paddle to get 
air, or starve if allowed a long time in which to die. 

There is a greenish gland located below the eyes in anterior por- 
tion of head which carries waste product. 

The ovaries are long, slender, dark green bodies, extending from 
the head down the back into the abdomen, occupying a large space in 
the body. They are filled with eggs. The ovaduct, one on each side, 
extend into a leg on each side, from which the eggs are deposited on to 
the swimmeretts. The swimmeretts show a partial development from 
the leg. 

The nervous system consists of the ganglia located on the ventral 
side instead of the back. It has no cerebro-spinal system — the shell act- 
ing as the spinal column. It has a large ganglion on or near upper part 
of thorax, and with branches continues to the top of the head, where 
it has a small cluster of ganglia. There are nodules and branches of 
nerves extending from the main line to each segment of the abdomen. 
The principal nerve cord extends whole length of body to brain located 
in top of head. 

The dorsal muscles on back, whose function is to straighten abdo- 
men. When the lobster moves rapidly it swims backward by contrac- 



LABORATORY COOK BOOK. 63 

lion of lower part of abdomen and fan-like tail. It never goes forward 
except by crawling. 

All legs developed from swimmeretts. Each leg operated by 2 
muscles. Large claws are for defense. 

Tlu 1 antennae are nsed for feeling and smelling. 

The lobster lives mostly on animal life or anything he can get 
hold of. He is the scavenger of the ocean. 



LOBSTERS. 

(Demonstration in cooking live lobsters, opening boiled lobsters 
and the making of lobster cutlets and lobster salad). 

The largest and best lobsters are found in Atlantic waters, the 
very best being those found between Maine and New Jersey. 

Lobsters are in season from April to September, but can be ob- 
tained throughout the year. In season, they are never lower than 
17c a pound; w r hile, in the winter, they sometimes go as high as 35c 
a pound. 

The average weight is 1 pound, and the average length 10 to 15 
inches. It is economy to get a large lobster, because there is less 
waste of shell in proportion to size. 

When taken from the sea, the lobster's shell is green; though 
sometimes it is red, if the lobster is taken from a sandy bottom. When 
cooked, the shell turns red. 

The lobster always consists of : 

(1) — a body. (3) — 2 large claws. 

(2) — a tail. (1) — 1 pairs small claws. 

On the lower side of the body in front of large claws are various 
small organs which surround the mouth. 

Under the tail are several pair of appendages. 

The stomach of the lobster is poisonous. 

In preparing a lobster, w T e discard the stomach and the intestinal 
tract. 

The coral is found only in the female lobsters. They are the ova- 
ries. These are often dried and used for a garnish. They lie along 
the back of lobster. 

To distinguish the male from the female: The feelers are soft in 
the female, and hard in the male. The feelers are small — resembling- 
small spikes. 



TO BOIL A LIVE LOBSTER. 

Have plenty of water in a kettle boiling briskly. A trivet should b< 

placed in the bottom of the kettle. For about 5 quarts water add 2 T. 

salt. Pick up lobster by back of body. Immerse lobster in kettle, put 

on cover and boil 18 to 20 minutes, according to size. If the lobster 



64 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

is fresh and good, the tail should be doubled under and the claws 
cramped up in front when lobster is cooked. 

TO SELECT A BOILED LOBSTER. 
Take up in the hand and if heavy in proportion to size, the lob- 
ster is fresh. Straighten the tail, and if it springs rapidly into place, 
the lobster was alive when put into pot to boil. Dark, black-streaked, 
hard shells are full of meat; thin shells contain watery meat, and 
there is great waste. 

TO OPEN A LOBSTER, 

Remove claws, large and small ; separate tail from body — just 
break off. Tail-meat may be drawn out with a silver fork. Always use 
silver or wooden utensils. It is usually necessary to cut parts of the 
shell in the tail to remove the meat. 

Separate tail-meat through the center, and remove small intestinal 
vein which runs the entire length. If one tries not to break this in 
removing tail-meat from shell, it will be easier to remove. This must 
be wholly taken out and discarded. 

Hold body-shell firmly in left hand, and with first two fingers and 
thumb of right hand draw out the body, and leave the stomach in the 
shell. The stomach is in the upper part of body near the head. 

The body-shell is usually to be broken in two; break the meat 
with the fingers' so as to find the bones easily. 

After breaking body through the center, separate the body bones, 
picking out the meat between because it is the sweetest. 

Separate large claws at joints. If the shell is thin, cut it open 
with scissors; if hard, break it with a hammer or mallet. 

Remove all the lobster meat whole if possible. 

Small claws may be used as a garnish, or else cut lengthwise with 
scissors or a sharp knife, and meat removed. The feelers in a female 
lobster should be softer than in the male. 

The shell of the lobster may be washed and dried and used to hold 
lobster farcie, or for garnishing lobster salad. 

The coral, which lies along the back of the lobster, is pink; it may 
be dried in oven or on top of stove and used as a garnish. It is not pois- 
onous, for nothing poisonous is ever used as a garnish. 

Don't break meat of tail. If tail-shell cannot be broken, pick meat 
away from shell with a knife, keeping as whole as possible. If it 
does not come out readily, cut right up through the middle lengthwise 
of the shell, taking great care not to break intestinal vein. Be sure to 
remove intestinal vein. It is almost always darker in the male than 
in the female. 



LABORATORY COOK BOOK. 65 

The strongesl part of the lobster is in the front claws and the 
muscles of the back. 

Be sure to get all the meat out of the small claws, because it is 
sweetest. There are 4 pairs small claws. 

Live lobsters are the best and the cheapest to buy. Male lobsters 
are the besl to buy in the spring time, because that is spawning time, 
and the females are softer. 

Never keep lobster-meat more than 24 hours after it has been 
cooked. Put in a* covered dish (not tin) in the refrigerator; if it is 
not carefully covered, the other food in the ice-chest will taste of fish. 

Keep the firmer pieces of lobster for salad, using the more broken 
ones for lobster cutlets. 

If one understands how beautifully and wonderfully the creature is 
made, the opening of a lobster or chicken loses all its repulsiveness. 



Lesson on Olive Oil 

Olive oil is not like the juice of the grape, which requires a chemi- 
cal process to transform the sugar it contains into alcohol, in order 
that it may become wine ; the oil is there ready made within the fruit, 
and the utmost that can be done is to extract it, just as it is bursting 
the cells within which it is enclosed, by crushing the olives and then 
pressing them. Olive oil is found, not made. 

A mortar and pestle will crush olives, and the oil and water may 
be strained out through cloth or crash by hand. The difference is not 
of process but of quantity to be dealt with. 

The oil of the pulp is rich and of a delicious flavor; that of the 
stone is dark and cloudy; that of the seed contains essential oil, while 
the little cells of the skin contain oil in small quantities. The pro- 
portion of oil to the seed runs from 10 to 20% in weight. 

The first process of the oil mill is the crushing of the olives. The 
crushing machine generally used consists of a circular tub or trough 
of stone or bricks, covered with cement, having a stone floor, on which 
revolves a heavy stone wheel, or an axle, one end of which is attached to 
and works on a pin or pivot set in the centre of the trough. This 
mill-wheel crushes and grinds as it rolls over the rolls, while olives 
are constantly pushed by a scraper into its path. This may be worked 
by hand, by horses, by oxen, by steam or water power. The stone 
should be non-porous lest it absorb oil, which may become rancid. 

During the process of crushing, pressing, depositing and clarify- 
ing, too extreme cold chills the oil and checks its flow. In cold weather 
it is desirable to have moderate artificial heat in the mill. When clari- 
fied the oil should be put in a cool place and in cool receivers, like tanks 
of tiles, bricked, lined with marble or glass. The Italian terra-cotta 
lined tanks are the best. The Italians use wooden tanks lined with 
tin and also brick tanks lined with a fine cement. Wood is not desir- 
able ; the oil which soaks into it is liable to turn rancid. Wood alone 
lacks the coolness required. 

Sufficient pure water and extreme cleanliness are the essentials of oil 
production for table use. All the different parts of the machine must 
be kept clean by constant washing with hot water and soda. Smoke 
from fires must be prevented and smoking must be forbidden in the 
mill because oil absorbs odors and flavors readily. 

To keep oil in good condition needs great care and attention. The 
clear oil ought to be separated from the turbid at once, for the longer 
the oil remains on the lees the more apt it is to contract a rancid or 
bad odor. When the oil has been decanted or turned off several times, 
as the needs may be, filtered through dry moss, carded cotton, sand, 



LABORATORY cook BOOK. 67 

plaster, charcoal, etc., it must be stored in a place which is sheltered 
both in summer from the heal and in winter from the cold. 

If the earth is very rich and the growth of the trees is exceedingly 
rank or strong, this forced vegetation will produce fruit that will im- 
part a peculiar taste to the oil, and in a short time it will become 
so rancid that its market value will be greatly depreciated. When 
a very dry season occurs with frequent and intensely hot winds, the 
growth is checked, the stem of the fruit is dried and berries get hard, 
dry and shriveled. In this case the oil acquires a peculiar woody 
flavor. 

The oil will most readily absorb any odor to which it may be ex- 
posed, and when this is derived from tobacco smoke, onions, etc., it 
lowers its value. A smoky chimney in the neighborhood of the room 
where the oil is being made or any lack of cleanliness will injure the 
oil greatly. Many things contribute to the rancidity in olive oil, such 
as excessive heat, contact with the air, contact with metals that can 
be dissolved by the natural acids of the oil. 

We hear about virgin oil, but such a thing can not be found by 
the ordinary consumer. It requires so much care and attention to 
prepare this oil that it is only to be found in the house of a farmer 
who has a mill and prepares this oil for his own use. Olives are taken 
when only three-quarters ripe. These are selected free from any 
blemish. They are taken immediately to the mill, where they are but 
slightly crushed. The seed must not be touched, because it is rather 
acid and has not as fine taste as the oil from the pulp. The oil so 
prepared is greenish in color, its perfume is exquisite and it can be 
kept for many years. 

The best oil is obtained from olives not fully ripe, for too ripe 
fruit gives oil which is heavy and without perfume. 

Fraud is found in the oil mills. Should the olives be moldy, 
which often happens when they have been gathered or kept in bad 
condition, the bad taste is hidden by adding leaves of wild olive trees 
to the pulp. 

The best way to obtain a lighter color in very dark oil is to mix 
it with oil which is nearly white. 

Olive oil contains potash, soda, lime, magnesia, oxide of iron, sul- 
phuric acid, carbonic acid and a small quantity of HC1. 

Olive oil is a natural antiseptic of the stomach, because of the 
HC1 it contains. It is a very good nourisher; easily absorbed, it ranks 
next to cream. It gives an abundance of heat, and is a good food for 
all seasons, if not taken in excess in summer. It is better to use 
French dressing with meat salads — salads that have proteid in them. 
Mayonnaise is used for vegetables and fruits. 

REFERENCES. 

Olive Culture in the Alpes Maritimes. 

Report from Consul Bradley of Nice. The Olive — Marvin. 



Vegetables 



1 — General Group 

1. Green — lettuce, cabbage, carrots, etc. 

2. Starchy — potato. 

3. Nitrogenous (partly) peas, beans, lentils. 

2. Application of heat. 

1. Aim. 

a. Softening of fibre. 

b. Thorough cooking of starch. 

c. Avoidance of over-cookery of albumenoid matter. 

d. Development of flavor. 

2. Processes. 

a. Boiling. 

b. Baking. 

c. Steaming. 

d. Frying. 

I. General directions for cooking vegetables: 

1. Choose vegetables in season when each is at its best. 

2. Know what each is worth when plentiful. 

3. Choose those of medium size. 

4. Clean thoroughly. Utensil — a small vegetable brush, a sharp 
pointed knife. 

5. Freshen wilted vegetables by soaking in cold water 3 minutes, 
roll in cloth and place near ice. 

6. Keep winter vegetables in a cool, dark, dry place. 

7. The water in which strong-flavored vegetables are cooked should 
be changed at least once. 

8. Cook sugary vegetables in a little water that all the juice may be 
retained. Steaming and baking is often better than boiling. 

9. Dried vegetables must be soaked to restore water lost by evapora- 
tion. 

10. Canned vegetables should be turned from the can as soon as 
opened and the contents well aerated. 

II. Color is retained by cooling in a covered kettle. 

12. A little vinegar boiling in saucepan upon the stove will absorb 
the odor of boiling vegetables. 

13. Boots and tubers should be placed in boiling water. Delicate green 
vegetables should be salted just as they are removed from boiling 
water. 

J 4. Cook all vegetables covered, except onions, cabbage, kale. 



LABORATORY COOK BOOK. 



69 



Artichokes 

French 



Preparation 

Trim the points 
Wash in cold 
water and vin- 
egar 



Boiling 



25 niin. to 



Serving 

French dressing or 

an acid sauce. 



1 hr. 



French artichokes are expensive and but a small portion is edible. 
The stem, outside leaves and choke must be removed. Cook in boiling 
salted water until a leaf can be pulled out, about 30 minutes. 



Artichokes 


Wash. Boil 


20 min. 


Plain or mashed 


Jerusalem 


for baking 


Baste 

with 
butter. 


and seasoned. 


Asparagus 


Wash and 


15 to 


On buttered toast 




scrape oft' 


20 min. 


with plain or white 




brown spots. 




sauce. 




Tie in bunches. 






Beans, dried 


See recipe 


G to 8 hrs. 




Beans, Lima 


Shell 


40 to 


Butter or cream, 






GO min. 


Salt and pepper. 


Beans, string 


String and 


45 to 


Heat with butter. 




cut. Place 


60 min. 


Salt and pepper. 




in cloth on 




Vinegar, if liked. 




ice half an 








hour. 






Beets, old 


Wash, soak in 


1 to G 


Peel, slice, add 




cold water y 2 


hours. 


butter, salt and 




hr. Cook whole 




pepper. 




in boiling water. 






Oysterplant 


Wash with brush, 


1 hr. 


White sauce or 




cut off, brown 




saute. 




top. Cut in 1 








inch lengths. 






Okra 


Cut off stems. 


20 to 30 


Heat with butter, 






min. 


salt and pepper; 
vinegar, if liked. 


Parsnips, 


Wash with brush 


2 hours. 


Cut in cubes, add 


old 


and split. 




white sauce or cut in 




Soak 15 min. 




strips and saute, or 




in cold water. 




mash as potatoes. 


Beets 


Same as old 


30 to 40 


Same as old beets. 


(young) 


beets, except do 
not soak. 


min. 




Beet-tops 


Wash. 


1 hour. 


Clip, add butter, salt 






No salt. 


and pepper. 



70 



THE WORCESTER DOMESTIC SCIENCE SCHOOL. 



Broccoli 
Brussels 
Sprouts 

Cabbage 

Carrots 
(old) 

Carrots 
(young) 

Cauliflower 



As cauliflower. 
Pick off poor 
leaves. Leave in 
vinegar and 
water 15 min. 
Cut out stalk, 
separate leaves. 
Scrape and lay 
in cold water. 

As old carrots, 
except do not 
soak in water. 
Trim off leaves, 
soak in vinegar 
and water, tie 
in cheese-cloth. 





As cauliflower. 


20 to 30 


Drain, pour cold 


min. 


water over them. Heat 




with butter, salt and 




pepper. 


1-2 hrs. 


Plain or with white 


uncovered. 


sauce and crumbs. 


1 hr. 


Cut in dice and add 


or till 


white sauce or saute. 


soft. 




20-30 min. 




30-40 min. 


White sauce, 



Celery 


Scrape lightly 
and cut in inch 
lengths. 


20-30 min. 


Celery- 
roots 


Wash, cut off 
leaves and cut 
in quarters. 


10 min. 


Corn 


Husk and re- 
move the silk. 
For baking re- 
move silk, tie 
husks or small 
end. 




Cucumbers 


Peel and cut in 
quarters; remove 
large seeds. 




Egg-plant 


See recipe. 




Endives 


Same as 
spinach. 




Kale 


Same as cabbage. 


30 min. 
Baking 
114 hrs. 


Peas 


Shell and wash. 


20 min. 


Potatoes 


Wash with 
brush. 


20-30 min. 

Baking 
30-45 min 



cheese and crumbs. 



White sauce, 
cheese and crumbs. 

Simmer in white 
sauce 30 min. before 
serving. 

On cob; or cut off and 
heat with milk, but- 
ter, salt and pepper. 



Heat in white sauce, 
flavored with onion or 
with melted butter, 
seasoned with paprika. 



Same as spinach, 
with white sauce. 

Same as spinach. 



Butter or cream, 
salt and pepper. 

See recipes. 



L I MORATORY COOK BOOK, 



71 



Potatoes 


Tut off dry 


45 min. 




isweet) 


Same as white. 


Baking 






browD spots. 


1 hr. 




Radishes 


Wash ; cut off 

leaves.. 


30 min. 


In white sauce. 


Spinach 


Wash in 7 


Covered 


Press in colander. 




waters; use 


till 


Chop, add butter, salt, 




tender parts. 


soft. 


pepper. Garnish with 
slieed eggs. 


Squash 


Pee], if old; 


20 min. in 


.Mash and add butter, 


(summer) 


cut in pieces, 


small 


salt and pepper. 




remove seeds 


amount 
of water. 




Squash 


Cut in pieces; 


Bake till 


With butter, salt 


(winter) 


remove seeds. 


soft. 


and pepper. 


Tomatoes 


Place in boiling 


30 min. 






water; remove 


without 






skin, cut in 


water. 






quarters. 






Turnips 


Wash with 


45 min. 


Peel, mash or cut in 


(young) 


brush. 




pieces and serve with 
white sauce. 


Turnips 


Same as young. 






(old) 


except soak 
y 2 hr. in cold 








water. 







TURNIP SOUFFLE. 
Peel and slice white turnip, cook till tender. Rub through collan- 
der. Return to saucepan over fire, stirring into it 
1 T. butter 

1 T. flour mixed together 
1 cup hot milk. 
Beat to smooth mass. Add 4 egg whites, beaten light. Bake in 
pudding dish (buttered) 40 min., covered. Uncover and brown. 



14 t. salt 
Vs t - pepper 



DELMONICO POTATOES OR AU GRATIN. 

1 pt. boiled potatoes cut in cubes. 
1 C. thin white sauce, highly seasoned. 
% to % C. chopped or grated cheese. 
Put in layers in a buttered pudding dish, cover with 
crumbs. Bake till hot and brown. (y 2 recipe for two.) 



buttered 



"BOILED" POTATOES. 

Choose potatoes of about the same size. Wash and cook in fresh- 



72 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

ly boiling water until a fork will penetrate them easily. When soft, 
drain, uncover, and shake gently over the heat until the outside is dry 
and mealy; keep uncovered in a warm place until serving time. Peel. 

MASHED POTATOES. 

1 pt. hot boiled potatoes put through a ricer, or a wire masher may 
be used. 

y 2 t. salt 14 C. milk, or enough to hold 

y 2 ssp. pepper potatoes together. 

2 T. butter 

Mash and beat until perfectly fine, smooth and light, pile on a hot 
dish without smoothing. 

BAKED POTATOES. 

Wash and scrub potatoes of uniform size. Bake in the grate of a 
hot oven from 30 to 45 min. or until soft. Turn them every 15 min. 
to keep them from burning. Test by pressing with the hand. When 
soft, break open skin to let steam escape. 

POTATOES IN HALF-SHELL. 

Three baked potatoes of medium size, 2 T. milk, 2 t. butter, salt to 

taste. Cut potato in two lengthwise, remove inner portion and mash. 

Add butter, salt, beat until light, pile mixture in shells and put in oven 

to warm. Add egg, white and yolk beaten separately, folding in white. 

CBEAMED POTATOES. 

Cut cold boiled potatoes in cubes, heat thoroughly in white sauce 
or cover with sauce and warm in oven. 

POTATOES SLICED AND BAKED WHOLE. 

6 raw potatoes, pared 2 T. butter, salt and pepper 

Cut potatoes lengthwise into 14-inch slices ; carefully put slices to- 
gether to retain original shape of potato and run two wooden tooth- 
picks, dipped in melted butter, through each in baking pan, add salt, 
pepper and butter ; bake, turning often and basting when necessary, or 
bake with roast. 

POTATO APPLES. 

2 C. hot riced potatoes 1-1G t. cayenne 

2 T. butter 2 T. milk 

1-3 C. grated cheese , 1 egg 

1/2 t. salt 

Mix ingredients in order given, and beat thoroughly. Shape in 
form of small apples, roll in flour, egg and crumbs, fry in deep fat. 
Insert clove at both stem and blossom end of each apple. 



LABORATORY COOK BOOK. ~:\ 

SWEET POTATOES, SOUTHERN STYLE. 
Hake 6 sweet potatoes, remove from oven, cut in half lengthwise 
and scoop out inside. Mash, add 2 T. butter, and cream to moisten. 
Add ] /i t. salt. Refill skins and bake 5 ruin, in hot oven. 

POTATO PUFF. 

6 medium size potatoes 3 eggs 

1 t. salt y 2 cup hot milk 

Vs t- pepper 

Wash potatoes, boil until soft, peal, mash. Put through ricer. 
Add salt, pepper, hot milk, slowly beating all the time. Add egg yolks 
beaten light, fold in egg whites. Turn into hot buttered dish. Bake 
y 2 hour. 

POTATO MARBLES. 

Cut large potatoes into balls like marbles with a cutter. Cook 
slowly in boiling water 10 min., or until tender. Drain, and shake 
carefully until dry. Pour over them 1 T. melted butter for each 
cupful and roll about until all are buttered ; sprinkle with salt, pepper 
and minced parsley. 

Individual one potato cut into balls. May be served with Maitre 
de Hotel butter, parboiled and fried in deep fat. 

LYONNAISE POTATOES. 

Cut 1 pt. cold boiled potatoes into dice or thin slices and season 
with salt and pepper. Fry 1 T. minced onion in 1 oz. butter 
until yellow. Add potatoes and stir with a fork until they have ab- 
sorbed all the butter, being careful not to break them. Sprinkle with 
chopped parsley and serve hot. (1 T. vinegar heated with the butter 
gives a good flavor.) 

CREAMED LYONNAISE POTATOES. 

2 cups cold boiled potatoes cut in small cubes. 

!/4 cup chopped fine onion. 

1 cup wiiite sauce No. 1, or brow T n gravy. 

% cup bread crumbs, 2 T. butter. 

Place one-half the potatoes in a small baking-dish, forming an 
even layer, then the finely chopped onion ; sprinkle with one-half the 
crumbs, clot with 1 T. butter. Add the remaining half of potatoes, 
make even, sprinkle with crumbs and pour over the wiiole of the white 
sauce; add a final sprinkling of crumbs, garnish with butter, and 
bake in a moderate oven until brown. 

POTATO BALLS. 

Wash and pare potatoes. Shape in balls with a French vegetable 



74 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

cutter. Parboil in slightly salted water. Drain thoroughly, then 
fry in deep fat. Sprinkle with salt. Serve as a garnish with meats. 

POTATO SOUFFLE, 

To two cupfuls of smooth, well-seasoned and quite moist mashed 
potatoes add the yolks of two eggs. When a little cool stir in lightly 
the whites of two eggs, beaten very stiff. Put the whole into a pudding- 
dish and brown in a quick oven. 

POTATO EOSES. 
2 C. mashed potatoes y 8 t. pepper 

1 egg 1 T. butter 

% t. salt 

Add ingredients to potatoes, put mixture through pastry bag and 
rose tube. Bake until potato is brown. 

POTATO EOSES. 

Put a star tin tube into the end of a three-cornered pastry bag 
made of rubber sheeting or thick, firm drilling. Fill bag with mashed 
potato, twist the top tightly and press the potato through the tube into 
small mounds. 

CEEAMED SWEET POTATO. 

Cut cold boiled sweet potatoes into cubes, place in well oiled bak- 
ing dish, cover with white sauce, and brown in the oven. 

BEOWNED SWEET POTATOES. 

Cut cold boiled potatoes into slices 14 inch thick. Spread with but- 
ter and sprinkle with sugar. Brown in oven, basting often with sauce 
in pan. 

BEOILED POTATOES. 
Use large potatoes, either white or sweet, which have been boiled 
but are not quite done. Pare and cut in thick slices lengthwise, mak- 
ing about four for each potato. Dip in melted butter or beef fat and 
broil under gas or over coals until browned and cooked through. 

HASHED POTATOES. 

Wash and pare enough potatoes to make a pint. Chop quite 
fine and soak 10 min. in cold water. Drain, put 2 T. butter or bacon 
fat in a frying-pan, add potatoes, sprinkle with salt and pepper, add 
1 T. vinegar, cover closely and cook on the back of the stove until ten- 
der. Bring forward and let them brown; then fold over, turn out 
and serve. 



LABORATORY COOK BOOK. 75 

GERMAN POTATOES. 

Pare potatoes, cut in V^-im-h cubes, saute in frying pan with a 
small amount of fat. Season. 

SOUTHERN HASH. 
Six raw potatoes 1 C. stock 

1 small onion 2 C. meat, chopped 

2 or 3 green peppers 1 tomato 

Chop potatoes very fine, also peppers and onion. Melt 4 T. but- 
ter in frying pan, add vegetables with stock and cook till potatoes are 
tender. Keep covered and stir often to prevent sticking. When po- 
tatoes are done add meat. Season well. 

POTATO CUPS. 
Hot mashed potato Vegetables 

Shape potatoes to form cups. Fill centre with vegetables cut very 
fine. Season; serve a garnish and vegetable. 

BAKED STUFFED TOMATOES. 
Cut a thin slice from top of large smooth tomatoes. Remove 
pulp and mix pulp with equal quantities of celery and bread crumbs. 
Season. Fill tomatoes with mixture, sprinkle buttered crumbs on 
top. Bake in pan with 14-inch water until crumbs are brown. 

BOILED DINNER. 
4 lbs. corn beef 1 turnip 

3 beets 1 cabbage 

2 carrots 1 squash 

potatoes 
Wipe meat and plunge in boiling water. Let simmer till tender. 
Cook beets in boiling water about 4 hours. Beets may be cooked 
the day before, then sliced and put in vinegar. Bake the squash sep- 
arately about 1 hr. Wash carrots and turnip and cabbage, put in 
meat liquor. Carrots require about 2 hrs., turnip 2 hrs., cabbage 
iy 2 hrs., and potatoes are pared and cooked about % hr. 

Place meat in center of platter; place sliced carrots and turnip 
around meat. Serve other vegetables separately. 

SPICED BEETS. 

1 qt. cooked beets \\ t. mustard seed 

2 cups vinegar G cloves 

34 cup sugar y± t. salt 

2 in. piece cinnamon dash cayenne 

Heat vinegar, add sugar, and other spices. Cook until mixture 
is reduced to 1-3. Add beets, cook 20 min. Serve hot or cold. 



76 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

ASPARAGUS TIPS IN CROUSTADES. 
Clean asparagus, tie in bunches, place in pan with boiling water. 
Cook until tips are tender. Remove tips and reserve liquor and 
tough stalks for soup. 

Make 1 C. white sauce, add asparagus tips, cut in small pieces; 
serve in croustades. 

CROUSTADES. 
Cut stale bread into squares or circles, remove centres, leaving 
cases. Brush over with butter and brown in oven. 

ESCALLOPED TOMATOES. 
Remove skins from tomatoes, cut in half, cook until soft, season. 
Cover the bottom of buttered baking dish with crumbs, cover with 
tomato, put on another layer of crumbs, then tomato, sprinkle top 
with crumbs. Bake until crumbs are brown. 

TOMATO ASPIC JELLY. 

1 C. tomato 1 stick celery 

% box gelatine (Cox) 1 bay leaf 

1 small onion 2 cloves 

Cook all ingredients except vinegar and gelatine 10 min., add 2 
T. vinegar and gelatine which has been soaked in cold water. Stir 
until dissolved. Strain and pour into moulds. Serve with mayon- 
naise dressing on lettuce leaves. 

BAKED BANANAS. 

Wash bananas, remove skins and cut in halves lengthwise, then 
in quarters. Put in shallow pan, add 2 T. melted butter, 1-3 C. 
sugar, 2 T. lemon juice. Bake 20 min. Baste often. Serve with 
lemon sauce. 

GERMAN CARROTS. 
6 small carrots 2 T. flour 

1 t. salt 2 T. butter 

% t. pepper 1 T. chopped parsley 

2 t. sugar Grated nutmeg 

Wash carrots, and cook until sctft. Remove skins and cut 
carrots in y 2 -mch cubes. Make a sauce of flour, butter, seasoning 
and 1% C. carrot liquor. Before serving sprinkle parsley over top, 
and nutmeg if desired. 

STUFFED CUCUMBERS. 

3 cucumbers % T. onion 

% C. soft bread crumbs 1 t. parsley 

y 2 C. cold meat % t. salt 



LABORATORY COOK BOOK. 77 

% C. white sauce or stock 

Pare cucumbers, cut in half lengthwise. JBoil gently 6 min. in 
salted water. Dry on towel, fill halves with stuffing; if too dry 
moisten with stock. Cover with buttered crumbs. Place in baking 
pan. Surround with cucumber water and bake in slow oven 40 min. 
Serve with well seasoned sauce. 

EGG PLANT. 
Eemove skin, cut in slices ^-inch thick. Sprinkle slices with salt. 
Let stand under presure 1 hr. Dip slices in crumbs, egg and crumbs. 
Fry in deep fat. 

BAKED SQUASH. 
Wash squash. Cut in half. Eemove seeds. Put in pan, sur- 
round with ^-inch water. Bake until tender. 

PABSNIP CAKES. 

Wash parsnips and cook 45 min. in boiling salted water. Ee- 
move skins, mash, season with salt, pepper and butter. Shape in 
small flat cakes, roll in flour and saute in butter. 

STUFFED ONIONS WITH NUTS. 
Peel 8 Spanish onions. Parboil 5 min. Eemove a portion of cen- 
ter, leaving a thin shell. Chop fine 1 C. meat nuts, 1 C. soft bread 
crumbs, 1-3 C. melted butter, add % t. salt, 1-16 t. pepper, 1 egg. Fill 
onions with mixture, place in baking dish, surround with 1 C. water 
or stock. Bake 1 hr. Serve with white sauce. 

SPANISH EICE. 

Blanch 2 C. rice. Cook in 5 C. boiling water, y 2 t. salt. Cut 2 
slices of salt pork into small pieces and try out. Eemove pork and 
saute y 2 onion, y 2 green pepper in fat. Put in double boiler, add 
rice that has been drained; moisten with 3 C. tomato sauce. Cook 
until tender. 

SAUSAGE AND FEIED APPLE. 

Wipe sausages, prick with fork several times, brown in frying 
pan. Make syrup of y 2 C. sugar, 1 C. water. Cook apples cored 
and sliced ^-inch thick in syrup till apples are soft, but not broken. 
Serve around sausages. 

EICE AND PEPPEES. 

y 2 C. rice y 2 green pepper 

3 T. butter 3% C. boiling water 

1 slice onion 

Cook rice in water until nearly tender. Melt butter, add pepper 



78 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

and onion chopped fine; brown. Drain rice when nearly tender; add 
pepper and onion and tomato sauce. Cook in double boiler until 
tender. 

TOMATO SAUCE. 

2 T. butter 2 T. flour 

1 C. strained tomato V2 C. tomato 

i/ 2 C. stock 14 t. salt 

1-1G t. pepper 

Make as a white sauce. 
ASPARAGUS LOAF. 

Cook 41/2 T. flour and 2% T. butter together; add y 2 t. salt, 
1-16 t. pepper, 1 cup milk. When boiling add 2 T. ham or chicken 
chopped fine. 1 C. asparagus tips, 4 eggs well beaten. Turn into 
mould thickly buttered. Cook till centre is firm in hot water. Do 
not let the water boil. 

APPLE FRITTERS. 
Pare, core and cut 2 apples in lengths. Cut eighths in slices, 
stir into batter. Drop by spoonfuls and fry in deep fat. Sprinkle 
with powdered sugar. Serve with lemon sauce. 

BATTER 

1 1-3 C. flour 14 t. salt 

2 t. baking powder (Rumford) 2-3 C. milk 

1 egg 

Mix and sift dry ingredients, add milk gradually, an egg well 
beaten. 

LEMON SAUCE. 

1/2 C. sugar 2 T. butter 

1 C. boiling water 14 t. lemon extract 

1 T. cornstarch i/ s t. salt 

Mix sugar and cornstarch, add water gradually, stir constantly, 
boil 5 min. Remove from fire, add butter and lemon. 

BOILED CABBAGE. 
Wash cabbage, cut in quarters, cook in boiling water, uncovered, 
about 1 hour, or till tender. Drain, chop and serve with mayon- 
naise or vinegar. 

CORN FRITTERS. 

2 cups corn y 2 t. baking powder 

2 egg yolks % cup flour 

2 egg whites Milk to make soft batter. 



LABORATORY COOK BOOK. 79 

% t. salt 
Beat yolks till light, add corn, baking powder sifted with salt 
and flour, fold in whites, add milk. 

ARTICHOKES CREAMED. 
Jerusalem artichokes, washed, pared and cooked in acidulated 
water until soft. Cut in cubes, serve with white sauce. 

BAKED APPLE SAUCE. 
Wipe, pare and core apples, cut in small pieces. Add y± C. 
water to prevent apples sticking to pan. Put in covered dish 
and cook until apples are of a reddish color. 



Soups 



HOW TO CLEAR SOUP STOCK. 

Whites of eggs slightly beaten, or raw, lean beef chopped fine 
are employed for clearing soup stock. The albumen found in each 
affects the clearing by drawing to itself some of the juices which have 
been extracted from the meat and by action of heat have been coagu- 
lated. Some particles rise to the top and form a scum, others are 
precipitated, leaving the soup between clear when cold. 

Remove the fat from the stock and put the quantity to be cleared 
in a stew pan, allowing the white and shell of one egg to each quart of 
stock. Beat the egg slightly, break or crush the shell in small pieces 
and add to stock. Place on front of range and stir constantly until 
the boiling point is reached. Do not boil, but set back where it 
may simmer 20 min. Then remove scum and strain through double 
thickness of cheese cloth placed over a fine strainer. If stock to be 
cleared is not sufficiently seasoned, additional seasoning must be add- 
ed as soon as the stock has lost its jelly-like consistency; not after 
clearing is effected. Many think the flavor obtained from a few 
shavings of lemon rind an agreeable addition. 

This method is used for clearing stock with which to make aspic 
jelly ; jelly for boned chicken or tongue must be very transparent; 
so extra care must be taken in the straining. So, for aspic jelly, it 
is always best to strain the stock through cotton flannel; do not 
squeeze it through, but let it drip through, as is done with grape 
juice. Care should be taken that the flannel does not touch the top 
of the stock already strained. Do not strain close at the end, for 
there is danger of getting some of the sediment in. 

Two thicknesses of the cotton flannel would be even surer to make 
the stock clear. It is a good plan to use a cotton flannel bag, such 
as is used for jellies and grape juice. Baby's flannel is one of the 
best things to use, because it is of so fine a texture. 



GENERAL METHOD FOR PUREES. 

Simmer the vegetables or meat in water or stock until tender. 
Add the seasoning the last hour. When tender remove the large pieces 
of bone or meat; press the remainder through a colander or coarse 
sieve. Return to water. This may be done several hours before 
needed if necessary. When ready to use remove the fat; reheat and 
add to a sauce made of hot butter and flour, cooked thoroughly, stock 
or water, and seasonings. When these are thoroughly blended add 
the garnishings. 



LABORATORY COOK BOOK. 81 



BEEF OE BROWN STOCK. 

8 lbs. of shin of beef 1 onion 

8 qts. cold water 1 stick celery 

1 medium sized turnip 12 pepper-corns 

1 medium sized carrot 6 cloves 

1 parsley root and leaves 1 T. salt 

Wipe the beef with a wet cloth. Take the meat from the bones 
and cut it into small pieces. 

Put aside y 2 lb. of meat. Put the rest of the meat and the 
bones in a porcelain kettle, with the water. Let it stand 15 to 30 
min., or until the water is red; then place on the fire and let come 
slowly to the simmering point. Put the % 1D - meat into a hot frying 
pan with marrow from the bones, or use drippings. Cook until well 
browned. Add to the simmering meat and cook 5 hours. Then 
add the vegetables and cook 1 hour longer. Season and allow to 
cool rapidly. Bemove fat, and clear according to previous directions. 

WHITE SOUP STOCK II. 
4 lbs. knuckle of veal Blade of mace 

2 qts. cold water 2 stalks celery 
1 T. salt 1 onion 

!/2 tsp. pepper-corns. 

Wipe meat, remove from bone, and cut in small pieces. Put 
meat, bone, water and seasonings in kettle. Heat gradually to boil- 
ing point, skimming frequently. Simmer four or five hours and 
strain. If scum has been carefully removed and soup is strained 
through a double thickness of cheese cloth, stock will be quite clear. 

WHITE SOUP STOCK III. 

The water in which a fowl or chicken is cooked makes white 
stock. 

BOUILLON. 
(3 pts. Time, 5 hours.) 

3 lbs. of beef from under side of 3 qts. cold water 
round and cut in 1 onion 

inch cubes. i/ 2 carrot 

1 sprig parsley 6 pepper-corns 

2 sticks celery 1 tsp. salt added just 

1 bay-leaf before taking soup 

2 cloves from fire 

. Wipe meat with a wet cloth and cut in inch cubes. Let stand 
in the cold water 1 hour. Cover, and bring slowly to the boiling 
point, taking off any scum that rises. Then place it where it will 



82 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

sinmier for four hours. At the end of that time add the vegetables 
cut into dice and the spices, and simmer 1 hour longer. Strain into 
an earthen bowl. Leave uncovered and cool rapidly. 
Remove the fat and clear. Serve in bouillon cups. 

CONSOMME. 

3 lbs. beef, poorer part 2 T. butter 

of round 1 T. salt 

1 lb. marrow bone 1 tsp. pepper-corns 

3 lbs. knuckle of veal 4 cloves 

1 qt. chicken stock 3 sprigs thyme 

Carrot, turnip, celery — 1 sprig marjoram 

1-3 cup of each cut 2 sprigs parsley 

1-3 cup sliced onion y 2 bay leaf 
3 qts. cold water 

Cut beef in one and one-half -inch cubes and brown one-half in 
some of the marrow from bone. Put remaining half in kettle with 
cold water. Add veal cut in pieces, browned meat and bones. Let 
stand V. 2 hour. Heat slowly to boiling point and let simmer 3 hours, 
removing the scum as it forms on top. Add 1 qt. liquor in which a 
fowl has been cooked and simmer 2 hours. Cook carrot, turnips, 
onion and celery in butter 5 minutes; then add to soup with remain- 
ing seasonings. Cook iy 2 hours, strain, cool quickly and clear. 

CHICKENS' FEET STOCK. 
Pour boiling water over feet. Let steam 15 min. Remove outer 
skin on feet. Put feet in saucepan, add 1 t. salt, cold water to 
cover. Let simmer until flesh on feet is tender. 

SALSIFY SOUP. 
1 bunch salsify % t. pepper 

2V 2 C. boiling water 1-16 t. cayenne 

1 f. butter 2 C. scalded milk. 

i/ 2 t. salt 

Wash salsify with brush. Cook in boiling water until tender 
(about V2 to 2 hrs.) Reserve liquor. Remove skin and pare salsify 
in i/g-inch pieces. Reheat stock. Add seasoning, scalded milk, and 
serve. 

SALMON BISQUE. 

1 C. salmon y^ t. salt 

2 C. milk y 8 t. pepper 

1 T. chopped parsley 1-16 t. cayenne 

Heat salmon and milk, strain, season and add chopped parsley. 



LABORATORY COOK BOOK. 83 

TOMATO BISQUE. 
1/2 can tomatoes 1 tsp. salt 

1 qt. milk y 2 ssp. pepper 

2 T. butter 1 ssp. soda 

1 T. cornstarch Dash of cayenne 

Stew the tomatoes until very soft; then pass them through a 
fine sieve or strainer. Put the strained tomatoes into a granite- 
ware saucepan and add 1 ssp. soda; when it has ceased foaming add 
the butter, a small piece at a time; if put in all at once it will show 
an oily line; add salt, pepper and cayenne. 

Put the milk into a double boiler and scald, then stir into it a 
tablespoon of cornstarch, mixed with a- little of the cold milk; let 
it scald 15 min., or long enough to cook the cornstarch. Then pour 
the milk into the tomatoes. Beat well together and serve at once. 

CKEAM OF LETTUCE. 

2V 2 C. white stock II or III 1 T. butter 

2 heads of lettuce, cut fine Yolk of 1 egg 

2 T. rice Few grains nutmeg 

V 2 c. cream 1 tsp. salt 

!/4 T. onion finely chopped % tsp. pepper 

Cook onion 5 min. in butter; add lettuce, rice and stock. Cook 
until rice is soft, then add cream, yolk of egg slightly beaten, nut- 
meg, salt and pepper. Keinove the outer leaves from lettuce, using 
only tender part for soup. 

PUREE OF PEAS. 
1 can Marrowfat peas 2 T. butter 

1 pt. cold water 2 T. flour 

1 pt. milk 1 tsp. salt 

1 slice onion y 8 tsp. pepper 

Drain peas from their liquor, add sugar and cold water, and sim- 
mer 20 min. Eub through a sieve, reheat and thicken with butter 
and flour cooked together. Scald milk with onion, remove onion 
and add milk to pea mixture; season with salt and pepper. Peas 
too old to serve as a vegetable may be utilized for soups. 

POTATO SOUP. 
3 potatoes 1 tsp. salt 

• 1 qt. milk y 8 tsp. pepper 

2 slices onion y± tsp. celery salt 

3 T. butter Few grains cayenne 

2 T. flour 1 tsp. chopped parsley 



84 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Cook potatoes in boiling salted water; when soft rub through a 
strainer. Scald milk with onion, remove onion and add milk slowly to 
potatoes. Melt half the butter, add dry ingredients, stir till well 
mixed; then stir into boiling soup; cook 1 min., strain, add remaining 
butter and sprinkle with parsley. 

SALMON SOUP. 
1-3 can salmon 4 T. flour 

1 qt. scalded milk iy 2 tsp. salt 

2 T. butter Few grains pepper 

Drain oil from salmon, remove skin and bones, rub through a 
sieve. Add gradually the milk, season and bind. 

POTTAGE A LA REINE. 

Put a chicken into 3 qts. of water. Simmer it slowly for two 
hours, or until the chicken is very tender. A half hour before re- 
moving it add !/o lb. rice and a bouquet containing 1 root parsley, a 
sprig thyme, a thin slice onion and a stick of celery. Boil it until 
the rice is soft, then strain through a colander. Let the broth cool 
and remove the grease. Remove the white meat from the bones of 
the chicken, put it with the rice in a mortar and pound to a pulp. 
Pass the pulp through a puree sieve, moistening it with a little stock 
to make it pass through easier. When ready to serve add the puree 
to the stock, season with salt and pepper, and heat thoroughly with- 
out boiling. Just before sending to the table add V2 pint hot cream. 

If desired the soup can be thickened with a little roux or with 
15 blanched almonds, chopped and pounded to a paste, using a little 
cream to prevent almonds from oiling. 

CLAM CHOWDEE. 

50 clams 2 T. butter 

1 medium sized onion 4 T. flour 

6 oz. salt pork 1 pt. milk or cream 

3 large potatoes 1 ssp. mace 
1 tsp. salt 1 ssp. thyme 
% tsp. pepper 3 ship crackers 

Put the clams with their own liquor into a saucepan on the fire. 
When they have boiled 3 min. remove the clams and return the liquor 
to the fire. Cut the pork into slices. Chop an onion and fry it with 
the pork until both are browned. Then stir in two tablespoons flour.' 
When the flour is cooked add slowly the clam liquor, a dash of mace 
and thyme, and salt if necessary. Then add 3 parboiled potatoes, cut 
into dice and cook until potatoes are tender. When ready to serve, 



LABORATORY COOK BOOK. 85 

add a pint of milk or cream, the clams cut into pieces, and % * D - °f 
broken ship crackers, or any hard water cracker. 

CONSOMME AUX PATES. 
Consomme, served with noodles, macaroni, spaghetti, vermicelli, 
or any Italian pastes first cooked in boiling salted water. 

CAEEOT SOUP. 

1 pt. sliced carrots 1 T. flour 

1 qt. water 1 t. salt 

1 pt. milk 1-1G t. paprika 

1 T. butter 

Boil carrots until soft. Put through sieve. Blend butter and 
flour; add carrot liquor. Stir in carrot pulp, season, and boil 5 
minutes, then add milk. 

CUCUMBEK SOUP. 
3 large cucumbers 2 blades mace 

2 t. butter 1 C. milk 

1 slice onion 3 C. white stock 

3 T. flour 2 egg yolks 

y 2 C. cream Salt and pepper 

Peel cucumbers, slice and remove seeds. Cook in butter 10 min. 
Add flour and stock. Scald milk with onion and mace. Combine 
mixtures. Rub through sieve, add cream and beaten yolks. Season. 

CREAM OF CORN SOUP. 

1 C. milk 1 T. butter 

1 can corn 1 T. flour 

1 pt. H 2 2-3 t. salt 

1 C. cream % t. paprika 

Mix H 2 with corn. Cook till tender. Sift. Make white 
sauce of butter, flour, milk, add corn water, add cream. 

ONION SOUP. 

5 onions 1 t. salt 

2 T. butter 1 T. flour 

1 qt. milk % t. pepper 

1 pt. boiling water or stock. 

Directions : Cut onions in small pieces. Fry in butter till 
brown. Add flour; cook 3 minutes. Add water or stock, boil till 
tender. Rub all possible through sieve. Add hot milk, salt and 
pepper. 



86 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

CORN CHOWDER. 

Cut two slices of salt pork in small pieces. Put in saucepan and 
try out fat, add two slices of onion, chopped fine, saute until brown. 
Add y% C. sliced potatoes, 2 C. water and corn cut from 3 ears of 
corn. Boil % lir. Add 2 C. milk, and bind with 2 T. flour and 2 T. 
butter. Add y± t. salt, y 8 t. pepper. 



BAKED BEAN PUEEE. 

3 C. cold beans y 2 t. salt 

2 slices onion y 8 t. pepper 

2 stalks celery 1-16 t. cayenne 

2 C. tomato (stewed) 2 pts. stock or water 

Directions : Put beans, onion, celery, tomato and stock into a 
sauce-pan, cover, heat to boiling point, simmer 15 min. Strain 
through puree sieve, pressing through all pulp possible. Add sea- 
sonings. Sprinkle top with croutons. Serve hot. 



ASPARAGUS. 

Drain and rinse asparagus. Reserve tips. Add stalks to 2 cups 
water. Boil 5 min. Drain, add 2 cups stock, a slice onion. Boil 
30 min. Rub through sieve and bind with 4 T. butter and 4 T. 
flour. Add y± t. salt, Vs t. pepper, 2 cups scalded milk. 



HALIBUT PUREE. 

% cup cold boiled halibut 3 T. butter 

1 pt. milk 2 T. flour 

1 slice onion V> t. salt 

1-16 t. mace % t. pepper 

Rub fish through sieve. Scald milk with onion and mace. Re- 
move onion, add fish. Bind with butter and flour. Season. 



PEANUT PUREE. 

1 qt. milk 1 t. onion juice 

1 cup peanuts, pounded y s t. paprika 

1 piece bay leaf 2 T. cornstarch 

1 t. celery seed 1 cup milk 

Place all in double boiler. When very hot add cornstarch dilu- 
ted in milk. Cook 15 min. Strain. Serve with 1 t. whipped 
cream. 



LABORATORY COOK BOOK. 87 

BLACK BEAN PUREE. 

iy 2 cups black beans 2 drops Tabasco sauce 

Y 2 oniou 1 T. butter 

3 cloves 1 T. flour 

1 t. salt 1 hard-cooked egg 

pinch cayenne y 2 lemon cut in thin 

1 pt. hot water slices 

Wash beans and soak over night. Simmer till soft, 3 or 4 hours. 
Add water. Last hour of cooking add onion stuck with cloves. 
When soft rub through sieve. Bind with flour and butter. Place 
lemon in tureen and strain soup through it. Grate egg on top just 
before serving. 

TOMATO BISQUE No. 2. 
y 2 can tomatoes 4 T. flour 

1 slice onion 4 T. butter 

14 t. soda 1 t. salt 

1 quart milk i/ 8 t. pepper 

Make a white sauce of flour, butter and milk. Put tomato and 
onion in sauce-pan, cook 10 min. Strain, add soda, then add to milk 
mixture. Do not combine mixtures until readv to serve. 



GARNISHES FOR SOUPS 

KOYAL CUSTARD. 

2 yolks Dash of cayenne 

1 entire egg y 2 cup beef stock 

1-3 tsp. salt 

Beat the eggs well, but not to a froth. Add the salt and the 
clear beef stock. Pour the mixture in a small pan or flat dish, so it 
will be about one-half inch deep. Set the pan into another contain- 
ing hot water and place them in a very moderate oven so that the cus- 
tard will set without bubbles and without browning on top. Let 
the custard become perfectly cold. Without removing it from the 
pan, cut it into cubes one-half inch square, or into fancy forms with 
vegetable cutters. These pieces should be placed carefully in the 
consomme after it is in the tureen, allowing three or four pieces to 
each portion of soup. 

EGG BALLS. 

Rub to a paste with a wooden spoon the yolks of hard boiled 
eggs; season with salt, pepper and butter; add enough raw yolk to 



88 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

bind the paste; form it into balls one-half the size of a natural yolk; 
roll them in white of egg and then in flour and poach the balls in 
boiling water for a few minutes. 

Three yolks will make five balls. One ball is enough to allow 
for each portion of soup. 



IMPEKIAL STICKS. 
Cut stale bread in 1-3-inch slices, remove crusts, spread thinly 
with butter, and cut slices in 1-3-inch strips; put in a pan and bake 
until delicately browned. 

CEOUTONS. 

Cut stale bread in 1-3-inch slices and remove crusts. Spread 
thinly with butter. Cut slices in 1-3-inch cubes, put in pan and bake 
until delicately browned, or fry in deep fat. 



Sandwiches 



DIRECTIONS FOE MAKING SANDWICHES. 

In preparing bread for sandwiches, always cut the bread thin and 
remove the crusts. If butter is used, it should be creamed, (i. e. 
worked with a wooden spatula or spoon), and the bread should be 
spread before cutting from the loaf. Spread both slices lightly. 

Spread % the number of slices with the mixture to be used for 
filling; cover these with the remaining pieces; and cut in squares, 
oblongs or triangles. 

If the sandwiches are shaped with round or fancy cutters, the 
bread should be shaped before spreading, that there may be no waste 
of butter. 

Sandwiches which are prepared several hours before serving time 
may be kept fresh and moist by wrapping in a napkin wrung out of 
hot water and keeping in a cold place. Paraffin e paper is often used 
for the same purpose. 

Bread for sandwiches cuts better when a day old. Always spread 
sandwiches with a silver knife. 

Serve sandwiches piled on a plate covered with a doily or a nap- 
kin, or in sandwich basket. 

SUGGESTIONS FOE SANDWICHES. 

Soft cheese — plain Spanish onions with ham and 

soft cheese with chopped nuts pickle 

ham club — brown bread with ham, cu- 

egg cumber and mayonnaise 

anchovy paste Bacon and cucumber with brown 

chicken bread 

tongue W. D. S. S. — chopped olives, 

lettuce (heart leaves with may- nuts, pickle and celery with 

onnaise) mayonnaise — rye bread 

sardine Jelly and nuts, banana, raisins 

peanut butter and figs 

EUSSIAN SANDWICHES. 

Slightly butter thin slices of bread; moisten fine-chopped olives 
with mayonnaise dressing, and spread on the buttered slices; spread 
other slices with Neufchatel or any cream cheese, and press together 
in pairs. 



90 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

CHEESE AND ENGLISH WALNUT SANDWICHES. 

14 lb. grated cheese 14 lb. walnut meats sliced thin 

14 lb. butter Salt and paprika to taste 

Work the butter to a cream, add the seasoning and grated cheese 

gradually; then mix in the nuts, which should be sliced very thin; 

spread on thin slices of bread. Particularly good with brown bread 

and served with a simple vegetable salad. 

PEANUT SANDWICHES. 

Chop freshly roasted peanuts very fine; then pound them in a 
mortar until smooth; season with salt. Mix with mayonnaise dress- 
ing. Butter two pieces of bread, spread one with peanut mixture 
and the other with shredded lettuce, and press the two together. 

CHICKEN SALAD SANDWICHES. 

Cut finger rolls lengthwise, remove the crumb from the lower half 
and fill with chicken salad; place very small lettuce leaves or tender 
celery tops at each end, and press on the upper half. 

MOSAIC SANDWICHES. 

Cut the bread (white, brown and graham) as thin as possible, 
and use four or five pieces in each sandwich, putting them together so 
that the colors will contrast. Spread thinly with butter or other 
smooth filling. 

CHECKERBOARD SANDWICHES. 

Cut the crust from loaves of white and brown bread, so that they 
have square edges and are blocks of uniform size; cut these length- 
wise into slices one inch thick, and these into strips one inch wide; 
place together, alternating the colors, three blocks wide and three 
blocks deep. Spread with butter flavored with grated cheese and a 
little red pepper. Chill thoroughly before slicing. 

DATE AND GINGER SANDWICHES. 

Chop the dates and preserved ginger; moisten with syrup from 
the ginger jar and a little lemon juice. Cook to a paste. Cool and 
use with bread or lady fingers. Preserved ginger may be used alone 
and without cooking. 

FIG SANDWICHES. 

Chop !/4 lb. figs very fine; add % c. water and cook to a smooth 
paste; add also 1-3 c. almonds, blanched and chopped very fine and 
pounded to a paste, with a little rose water; also the juice of half a 



LABORATORY COOK BOOK. 91 

lemon. When cold, spread the mixture on lady fingers. Bread may 
be used instead of cake. 

DATE SANDWICHES. 

(a) y 2 c. dates and % c. English walnut meats chopped fine and 
mixed with, y 2 c. cream. 

Cut entire wheat bread in rounds spread with butter, add a, and 
put % an English walnut meat dipped in white of egg on the top of 
each sandwich. 

CLUB SANDWICHES. 

Cut bread in triangles and toast a light brown. Spread with 
mayonnaise dressing, cover with a lettuce leaf, then lay thin slices 
of cold chicken (white meat) upon the lettuce; over this arrange slices 
of broiled bacon, then lettuce, and cover with the other triangle of 
toast spread with mayonnaise. Trim neatly and arrange on a plate. 

ANCHOVY PASTE FOE SPANISH SANDWICHES. 

2 anchovies 2 T. vinegar 

2 pickles (small) 2 yolks hard cooked 

1 sprig parsley 1-16 t. pepper 

2 T. olive oil % t. salt 

3 T. capers 

Pound all to a paste in porcelain mortar, season, mix well. But- 
ter slightly a thin slice of bread. Spread one side with the mixture. 
Sprinkle with white of egg chopped fine. Cover with another slice 
of thin bread. 



Pastry 



Flour, iy 2 cups Salt, y 2 tsp. 

Butter, 14 cup. Ice water, y± cup 

Add salt to flour, aud work in one-half the butter with tips of 
fingers or with a case-knife. Moisten dough with ice water. Turn 
on a board, dredge sparingly, with flour, pat and roll out. Fold in 
other half of butter by placing upper half of crust over it. Press 
edges together firmly to incase as much air as possible, press with the 
rolling-pin and roll out. Fold so as to make three layers ; turn dough 
half way around and roll out ; repeat. Use pastry at once, or fold in 
cheese cloth, put in a covered dish and keep in a cool place, but never 
in direct contact with ice. Plain paste requires a moderate oven. 
This quantity will make one pie with two crusts, or two pies where the 
rim is built up. Dotting the upper crust with butter just before 
sending to the oven will give a flaky appearance. Milk or egg brushed 
over the pie will give a glazed appearance. Pie crust, no top, use 
1 C. flour plus 4 T. butter. 



TOP CRUST OF PIE. 

Do not put perforations near edge. Press edges of pie crust 
down to tin with fingers. For thick crust on edges put strip of 
dough moistened with H 2 or milk. Brush over with milk or white 
of egg. Put pieces of butter on top for brown spots. 



COMMON PASTRY. 

Work butter as for puff pastry. For flakey pastry, FOLD as for 
puff pastry. Use wooden spoon for packing butter. (1 lb. rolls 
butter. 14 1°- equals y 2 C. butter). Sift NaCl into flour or mix 
with butter. Chop butter in with knife. Keep board slightly 
floured. Add cold H 2 sufficient to moisten. Put H 2 in different 
places of dough. Have flour distributed through quite dry, — layers 
of flour and layers of butter; then it is ready to turn out on board, 
floured. Roll pie crust from you. Roll from y 8 inch to little 
thicker. 



LABORATORY COOK BOOK. 93 

PUFF PASTE. 

1 pound butter Ice water 

1 pound pastry flour 

Wash the butter, pat and fold until no water remains. Reserve 
two tablespoons of butter and shape remainder into a square piece 
one-half inch thick, and put on floured board. Work the two table- 
spoons of butter into the flour with the tips of fingers until well 
blended. Moisten to a dough with ice water, turn on a floured board 
and knead to a smooth dough. Roll it in a napkin and place it on 
ice for 15 minutes, that it may become thoroughly cold. Eoll the 
cold paste into an oblong piece one-fourth inch thick, keeping the 
corners square. Place the pat of butter in the centre and fold the 
paste first from the sides, then from the ends, folding one under and 
one over the enclosed butter. Press the edges firmly together to en- 
close as much air as possible. Turn the folded side down, and with 
a rolling-pin roll it LIGHTLY AWAY FROM YOU into a long, nar- 
now strip, keeping it as even as possible. Fold it over, making three 
even layers of paste; roll out and fold as before. 

Roll in a napkin put in a shallow pan, place between two pans 
of ice and let stand five to fifteen minutes. Repeat the rolling and 
folding six times. After fourth rolling, fold from ends to centre and 
double, making four layers. For pattw shells, roll puff-paste one- 
fourth inch thick, shape with a patty or biscuit-cutter, first dipped in 
flour or hot water. Remove centres from one-half the rounds with 
a smaller cutter. Brush over with cold water the larger pieces, near 
the edge, fit on rings, PRESSING lightly. Put in pans, cover with 
a towel, and place between pans of cracked ice, and chill until paste 
is stiff. Bake in a very hot oven, with greatest heat at the bottom, 
25 or 30 minutes. Turn frequently that it may rise evenly, with a 
paper over the top to prevent crust forming too soon. If the oven 
is not hot enough, the paste will melt and spread. If it bakes too 
fast on top, it will not rise. 

TO PUT A PIE TOGETHER. 

Roll the paste one-eighth inch thick, and a little larger than the 
plate. Place the paste in the plate, letting it shrink all it will. Lift 
it from the sides to fit it into place, and press it as little as possible. 
Cut a narrow strip of paste and lay it around the edge, moistening it 
with water so it will stick. Brush the top of the bottom paste with 
white of egg so the filling will not soak in and make it heavy. Put 
in the filling and cover with another sheet of pastry, having cut sev- 
eral slits to let the steam escape in cooking. Moisten the top of the 
strip so the top crust will adhere to it. Where cooked fillings are 
used it is desirable to bake the crust separately. Cover an inverted 
pie-plate with paste; prick thoroughly with a fork before baking. 



94 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

SQUASH PIE. 

114 cups steamed and 14 cup sugar 

strained squash V2 tsp. sai t 

14 tsp. cinnamon, clove, or 1 egg 

34 tsp. lemon extract 7-8 cup milk 

Mix sugar, salt, spice or extract, add squash, egg, slightly beaten, 
and milk gradually. Bake in one crust in a slow oven. If a richer 
pie is desired, use one cup squash, one-half cup each of milk and cream, 
and an additional egg yolk. 

Pumpkin pie is made same as squash pie. using pumpkin instead 
of squash. More spices can be used if desired. 

APPLE PIE. 

4 or 5 sour apples 1 tsp. butter 

1-3 cup sugar 1 tsp. lemon juice 

14 tsp. grated nutmeg Few gratings lemon rind 

y 8 tsp. salt 

Line pie-plate with paste. Pare, core and cut the apples into 
eighths, or thin slices, and arrange evenly in the plate. Mix sugar, 
nutmeg, salt, lemon juice and grated rind and sprinkle over apples. 
Dot over with butter. Wet edges of under crust, cover with upper 
crust, and press edges together. Bake 40 to 45 minutes in a moder- 
ate oven. 

LEMON PIE. 

% cup sugar 3 egg yolks 

% cup boiling water Grated rind of % lemon 

4 tbsp. cornstarch 1 tsp. butter 

3 tbsp. lemon juice 

Mix cornstarch and sugar, add boiling water, stirring constantly. 
Cook two minutes, add butter, egg yolks, % rind and juice of lemon. 
Line plate with rich pastry. Turn in mixture, which has been cooled, 
and bake until pastry is well browned, or bake pastry first. Cool 
slightly and cover with meringue made of the whites of two eggs beat- 
en stiff, with two tablespoons powdered sugar, and one-half table- 
spoon powdered sugar, and one-half tablespoon lemon juice. Then 
return to oven to bake meringue. 

BHUBAKB PIE. 

1V2 cups rhubarb 1 egg 

7 / 8 cup sugar 2 tbsp. flour 

Skin and cut stalks of rhubarb in half-inch pieces before measur- 
ing. Mix sugar, flour and egg; add to rhubarb, and bake between 
crusts. 



LABORATORY COOK BOOK. 95 

Pan for Lemon Pie. 

Shallow, 1 inch deep, perforated bottom. Eoll the paste larger 
than the plate. Put over bottom of plate; trim, prick all over, in- 
cluding sides; prick quite close. Bake. Eemove from pan at once. 

MINCE PIE. 

1 C. chopped meat % lb. citron 

3 C. chopped apple y± C. grape jelly 

V/2 C. brown sugar iy 2 CJ. raisins 

1 lemon (grated rind and juice) 1 C. meat liquor 

^4 t. clove IV2 t. cinnamon 

1 T. candied orange peel 1/4 C. sweet pickle liquor 

1-3 C. molasses 1 orange, (juice and rind) 

1 C. currants remove white part 

2 T. salt 1 C. chopped suet 
14 t. mace 

Cook meat until tender, chop fine; add other ingredients. Sim- 
mer mince meat, covered, three hours. Fruit juice or cold coffee may 
be used for more moistening. Add few raisins when making pie. 

CHEESE PIE. 

iy 2 C. cheese or cottage cheese 3 T. flour 

6 T. milk 1-3 C. sugar 

y 2 C. currants and citron 1 T. melted butter 

Grated rind and juice of 1 2 eggs 

lemon 

Grate cheese, add sugar mixed with flour, melted butter, rind and 
juice of lemon, eggs beaten slightly, milk, and fruit cut in small 
pieces. Fill a tin lined with pastry and bake until centre is firm. 
Pastry : 1 C. flour, 4 T. lard, y 2 t. salt, water. 

GRAPE PIE. 

4 C. grapes 1 T. flour 

1 C sugar 1 t. butter 

Remove skins, boil pulp and rub through sieve. Put pulp and 
sugar with skins and cook till skins are tender. Use when cold. 

CURRANT PIE. 

1 C. currants 1 T. cornstarch 

1 C. sugar 2 T. water 

1 egg 

Cook currants in water and sugar. Use when cold. Beat egg 
slightly. 



96 THE WORCESER DOMESTIC SCIENCE SCHOOL. 

CREAM PIE. 

1 C. milk 2 eggs 
Y 2 C. cream f. g. salt 

% C. sugar . y 2 t. vanilla 

5 T. flour 

Mix sugar and flour; add to hot milk in double boiler slowly, 
stirring constantly. Beat yolks, add, flavor when cold. Use whites 
for meringue. Crust: 1 C. flour, 1 T. butter, little water, bake 
separately. 

CHOCOLATE CUSTARD PIE. 
Bake crust first and cool. 1 sq. Baker's chocolate 

2 C. milk 3 eggs 

3 z4 C. sugar i/ 2 t. vanilla 

2 T. cornstarch 1 T. confectioner's sugar 

Make custard. Cool. Use whites for meringue. Sprinkle with 
confectioner's sugar, brown. 

CUSTARD PIE. 

4 eggs Crust 

2-3 C. sugar 5-8 C. pastry flour 

2y 2 C. milk 14 t. baking powder 

1-16 t. grated nutmeg 2% T. laid 

1-16 t. salt 
(Medium sized plate). 

CREAM PIE. 

1-3 C. butter 1 2 C. milk 

1 C. sugar \y 2 C. flour 

2 eggs 2 1 /) t. baking powder 
Directions: Cream butter, add sugar, egg well beaten, milk and 

flour mixed and sifted with baking powder. Bake in round tins. 
Put cream filling between layers. 

CREAM PILLING. 

% C. milk (scalded) ] - C. sugar 

2 T. cornstarch 1 egg yolk 

1 t. vanilla 

Mix cornstarch with sugar, add egg yolk, mix thoroughly. Pour 
over scalded milk. Cook until spoon is coated and thick. 

MOCK CHERRY PIE. 
1 C. cranberries 1 C. raisins 

1 C. sugar 1 C. hot water 

2 T. cornstarch 



LABORATORY COOK BOOK. 97 

Cut cranberries in two, take out seeds. Cut raisins fine. Add 
cornstarch to sugar. Cook altogether until thick. Cool, then add to 
pie. Put mixture in tin lined with pastry, put on top crust or small 
strips put lengthwise and crosswise. Bake until crust is brown. 

PIE CKUST. 
1% C. flour 4 T. lard 

% t. salt Cold water, % C. or 

1-16 t. baking powder enough to moisten 

KHUBAEB PIE. 
2 cups rhubarb 1 cup sugar 

1 egg 2 T. flour 

Skin and cut rhubarb in y 2 inch pieces before measuring. Mix 
sugar, flour and egg; add to rhubarb and bake between crusts. 

LEMON PIE. 
1% cups sugar 2 egg yolks 

G T. cornstarch iy 2 cups boiling water 

Grated rind of y 2 lemon 2 t. butter 

(for large sized plate) 6 T. lemon juice 

APEICOT PIE. 
Line a pie-plate with pastry, fill with stewed apricots, allowing 
1 cup sugar to 2 cups apricot. Bake with two crusts. 

LEMON PIE. 
Line a plate with pastry. Fill with lemon mixture. 

FILLING. 

Juice and rind of one lemon 1 C. sugar 

1 C. milk 2 T. flour 
y 4 t. salt 14 t. salt 
3 egg yolks 

Mix flour with sugar, beat eggs slightly, add sugar, beat well, add 
lemon juice, milk and salt. Bake until centre is firm as a custard, 
cover with meringue. 

SQUASH PIE. 

2 C. sifted squash 2% C. milk 
2 eggs (beaten) 1 C. sugar 

1 t. salt 1 t. cinnamon 

14 t. ginger 
Fill plate lined with pastry. Bake until centre is firm or as 
baked custard. 



98 THE WORCESTER DOMESTIC SCIEXCE SCHOOL. 

WASHINGTON PIE. 

1 C. sugar y 2 C. milk 
1-3 C. butter 1% C. flour 

2 eggs 2y 2 t. baking powder 

Make as 1 egg cake. Bake in 2 layers. Serve with jelly between 
layers, powdered sugar on top, or use cream filling between layers. 

FBEXCH APPLE PIE. 

Sliced apples to fill pie tin 2 egg yolks 

y 2 C. to 1 C. sugar y 2 C. sugar 

14 t. nutmeg 1 T. butter 

2 egg whites 1 C. flour 

!/4 C. confectioner's sugar % C. milk 

1 t. baking powder 
Butter a pie tin and fill with sliced apples. Add sugar, sprinkle 
over nutmeg. Cream butter, add sugar, beaten egg yolks, add flour 
and baking powder, sifted together, alternately with milk. Pour over 
apples, bake till they are soft. Turn into a plate with apples on top, 
cover with meringue made of 2 egg whites. Brown in oven. 

CBEAM PASTKY PIE. 

1 C. milk y 2 C. sugar 
y 2 C. cream 4 T. flour 
y 8 t. salt 2 egg yolks 
y 2 t. vanilla 

Scald milk, mix flour, salt, sugar, together. Beat egg yolks 
slightly, add to Hour and sugar, pour scalded milk over egg mixture, 
cook until very thick. Flavor to taste. Cool, then fill plate lined 
with pastry that has been previously baked. Cover with meringue. 

MEKINGUE. 

Whites of 2 eggs beaten stiff Cover pie, bake in slow oven 

2 T. powdered sugar 8 minutes 



Meats 

DISSECTION OF A BEEF CREATURE. 

(Demonstration at the Worcester Market.) 

Hind quarter 

The hind quarter is cut in the following order: 

1st— flank 
2nd — loin 
3rd — rump 
4th — round 

The flank is a long, comparatively thin, layer of meat and fat. 
It is used for corned beef, pot roast and stew. 

From the rump are obtained the short rump steak, the fillet, and 
the face of rump for boiling. The fillet corresponds to the tenderloin 
piece in the sirloin cut. 

Whole Round of Beef 

The hock, or shank, is used for soup. In the round steak the 
upper or top round is tender; and the bottom round is tough. The 
aitch bone is used for stews, corned beef, and pot roast. 

Loin 

The kidneys are used for stews. They are found imbedded in a 
large thick mass of suet, and are also covered with a thick layer of 
suet. Suet is a form of fat which is much harder and firmer than 
the usual fat. Butterine is made out of suet. It is also used for 
suet puddings. 

The tenderloin is the best part of the creature for steak; the sir- 
loin steak is next in quality. Porter-house steak includes both tender- 
loin and sirloin. 

The skirt is not a very good piece, and is generally used for mak- 
ing Hamburg steak. 

Of the thirteen ribs in the creature, five are left on the loin cut. 

A loin roast 

Many people prefer to buy a roast of beef without the centre 
bone, so it is often prepared for market with that bone removed. 

The sides are skewered together, inserting skewers every four or 
five inches all along, so as to hold it firmly together. Then it is tied 
round with string at even intervals. 

This makes a nice round roast, and as it is in one long roll, it is 



100 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

much easier for the market man to measure off any desired quantity 
and to cut without the trouble of interfering bones. 

The Beginning of the Fore-Quarter 

(Or the back of the fore-quarter). Of the thirteen ribs in the crea- 
ture eight are left on the fore-quarter cut. 

The first five cuts are cut for rib-roast; the last two are chuck 
rib cuts for roasting and steaks. All the cuts have only one rib each 
excepting the first one; this has two ribs and is also the best cut off 
the creature's back. 

The shoulder blade is used as a boiling piece. 

The neck is used for stew and for mince-meat. 

Beginning with the first rib roast cut, the meat becomes poorer 
and cheaper as it goes towards the neck ; the bones are harder and 
thicker, too, as they go towards the neck. 

The Plate or Rattle 

(The other part of fore-quarter). 

This is the part of the fore-quarter which lies below or under- 
neath the back. 

The shin is the same as the hock, excepting that it is the front 
leg, while the hock is the hind leg. The shin is good for soups. 

The sticker or sticking piece makes nice corned beef. 

In fact, all the parts of the rattle are used for corning, as it is a 
cheaper grade of meat. 

There are two parts to the brisket: The navel-end and the butt- 
end. The long bone, or rather series of short bones, running through 
the whole brisket should be removed and thrown away. It is not 
even good for soups. 

CUTS OF BEEF. 

Tip of sirloin for roasts and steaks. 
Middle of sirloin for roasts and steaks. 
First cut of sirloin for roasts and steaks. 
Back of rump for roasts and steaks. 
Middle of rump for roasts and steaks. 
Face of- rump for roasts and steaks. 
Aitch bone for roasts, stews and soup. 
Lower part of round for stews and pies. 
Top part of round for roasts and steaks. 
Vein piece of round for roasts and steaks. 
Poor part of round for stews, beef tea. 
Poor part of vein for stews, beef tea. 
Shank for soup. 
Boneless flank for corning. 



LABORATORY COOK BOOK. 101 

Flank with bones for corning. 

First cut of ribs for roast and steaks. 

Chuck rib for roasting and steaks. 

Neck for stews and soups. 

Eattleran for corning and stews. 

Second cut rattleran for corning. 

Brisket for corning. (a) Navel end. (b) Butt end. 

Shin for beef tea and soup. 

Tail for soups. 

Sticking piece. 



BEEF 

FORE QUARTER HIND QUARTER 




-10 





CCTS. 


How Cooked. 


1. 


Tip of sirloin. 


Roasts and steaks. 


o 


Middle of sirloin. 


». >> ?) 


• > 
o. 


First cut of sirloin. 


?> ?> )> 


4. 


Back of rump. 


>> >> » 


5. 


Middle of rump. 


?> J? J? 


G. 


Face of rump. 


" J? ?> J? 


7. 


Aitch bone. 


Cheap roasts, stews, soup 


8. 


Lower part of round. 


Stew, meat pies 


8a. 


Top of round. 


Roast and steak 


9. 


Vein piece of round. 


Roast and steak 


10. 


Poor part of round. 


Stew, beef-tea 


11. 


Poor part of vein piece. 


Stew, beef-tea 


12. 


Shank. 


Soup or cheap stew 


13. 


Boneless flank. 


Corned beef 


14. 


Flank with bones. 


Corned beef 


15c. 


First cut of ribs. 


Roasting and steaks 


15a. 


Chuck rib. 


Roasting and steaks 


15b. 


Neck. 


Stews, soups, Hamburg steak 


16. 


Rattle-ran. 


Corning — stews 


17. 


Second cut rattle-ran. 


Corning 


18. 


Brisket. 


Finest for corning 


19. 


Shin. 


Beef-tea — soup 


20. 


Tail. 


Soup 


21. 


Sticking piece. 


Mincemeat 




Other parts used for food 



LABORATORY COOK BOOK. 103 

Brains Stewed, scalloped, croquettes 

Tongue Boiled or braised, fresh or 

corned 
Heart Stuffed and braised 

Liver Broiled or fried 

Kidneys Stewed or sauted 

Tail Soup 

Suet Used as shortening — kidney 

suet best 
Tripe Broiled or fried in batter 

TIME-TABLE FOR ROASTING. 

Beef — 12 to 15 min. to lb. 
Mutton — 15 min. to lb. 
Lamb — 15 min. to lb. 
Veal — 20 min. to lb. 
Venison — 15 min. to lb. 



VEAL 




CUTS. 

1. Head. 

2. Neck. 

3. Sticking piece. 

4. Shoulder. 

5. Back. 

6. Breast. 

7. Loin (Best end.) 

8. Loin (Bone end.) 

9. Flank. 

10. Fillet and cutlets. 

11. Knuckle. 

12 and 13. Feet. 



How Cooked. 
Soups and entrees 
Stews — stock pies 
Stews 

Boasted, baked, braised 
Braised 

Boasted or baked 
Boasted — chops 
Boasted — chops 
Boiled roast or boiled 
Fillet, roasted cutlets, 

fried or baked 
Stews — stock pies 
Calves' foot jelly, 

gelatine 



PORK 






CUTS. 


How Cooked. 


1. 


Head. 


Souse or head cheese 


2. 


Neck. 


Salted and pickled 


3. 


Shoulder. 


Cured or sold fresh for pork 
steak, smoked 


4. 
5. 
6. 


Loin (Eib end.) 
Loin (Bone end.) 
Breast. 


Roasts or chops 
Roasts or chops 
Salted or pickled — made into 
sausages 


7. 
8. 

9. 
10. 
11. 


Flank. 
Ham. 

Ham (Butt end.) ) 
Ham (Hock end.) f 
Feet. 


Used for sausages 
Smoked or sold fresh for pork 
steak 

Fried or baked 
Pickled 


12. 


Feet. 


Tickled 



MUTTON 




CUTS. 

1. Head. 

2. Neck. 

3. Shoulder. 

4. Back. 

5. Breast. 

6. Loin (Best end.) 

7. Loin (Bone end.) 

8. Leg. 

9. Flank. 

Heart, liver, kidneys are used 
as those of calf. Less in 
price. 



Ho w Cooked. 
Soups — stews 
Cheapest for stew, broths. 

casserole cooking 
Baking or roasting 
Baking or roasting, 

French chops 
Cheap stews 
Loin chops 
Baked 

Boiled, baked or roasted 
Braised, baked 



LABORATORY COOK BOOK. 107 

SHORT TALK ON MEATS. 

BEEF TONGUE— should be nice and red if fresh. It should 
also bear the government stamp, which shows that it has been prop- 
erly inspected. 

A beef tongue, in healthy condition, has a portion of its surface 
covered with papillae; this is a rough surface made up of tactile 
corpuscles or nerve-endings, and extends 1-3 of the length of the 
whole tongue. The root of the tongue is very thick and is bulb-like 
in form. 

The average weight of a beef tongue is four to five pounds. 

Most beef tongues on the market have been cured in saltpeter. 
It is not easy to get a fresh one (i. e. from a freshly killed creature), 
but it is better and less expensive to do so if possible. 

Also try to get a tongue which has not been cooked. The cooked 
tongues are sold in delicatessen shops, and of course are more expen- 
sive. 

Wash the tongue with a brush, using cold water; NEVER allow 
it to soak. 

NEVER prick it in cooking. Cook the tongue until tender, i. e: 
when the outer skin begins to peal. Always skin the tongue when 
HOT. 

Boil it rapidly the first 15 minutes in boiling water, then boil it 
slowly for 4 or 5 hours. 

The price of beef tongue ranges from 15c to 24c a lb. 

In class we prepared it as a jellied tongue, i. e. set in aspic jelly. 

BONES FOB ASPIC JELLY, etc. : Chicken bones or veal bones 
are used to make aspic jelly; anything that will make a good, solid, 
white stock may be used. 

One must get good, clean, healthy, fresh bones, which have been 
cut or sawed so as to expose the marrow. This latter is very im- 
portant, as it is quite essential that one should get the gelatinous 
properties contained in the marrow. 

Wash the bones with a brush and COLD water. 

Put the bones in a kettle with cold water to which a teaspoonful 
of salt has been added. Simmer (180° Fahrenheit) for 4 to 5, or 6 to 
7 hours. Keep bones covered with water, and also keep the kettle 
covered. 

Clarify, strain, etc. 

This will also make good stock for soups, as lettuce soup and 
other white soups. 

5 lbs. of veal bones were used in class for aspic jelly. Veal bones 
are about 9c a lb. 

CHINE ROAST OF PORK: This corresponds to the sirloin of 
heel The Quality is tested as follows : If the meat is of fine grain 



108 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

and does not resist to the touch of the finger, it is in perfectly good 
condition. Some pork is too hard and firm; hence it resists the 
touch of the finger and by this test is discovered to be poor meat. 

The butcher should always separate or cut the vertebrae apart 
for you with a hatchet. Always insist upon this, or you will ex- 
perience great difficulty in carving the meat. 

Never salt a roast before cooking. 

Wash it with a brush, but do not let it soak. 

Place it on a trivet in a dripping pan, baste it, etc. 

A roast of 4% lbs. was used in class, and it cost 14c a lb. 

Salt as soon as done while hot. 

Sausages: There is a government inspector as well as a city 
inspector for all meats ; so sausages are thoroughly inspected. The 
Deerfoot brand is considered the best and is fresh and pure. Price, 
25c a lb. The outer covering of sausages is made from the intestinal 
tubes of the creature. These have to be thoroughly cleaned and in- 
spected before the meat is put into them. The meat is also inspected. 
The meat is blown or forced into the tube. Sausages are sometimes 
made at home of chopped pork highly seasoned, and instead of putting 
them in the skin-like tubes, they are wrapped in cheese cloth. 

Cooked Ham : Costs 30c a lb. It is best if cut from the chine, 
for in that cut there are no sinews running through the meat. It is 
clearer meat, though, of course, it has some fat. Ham from a smoked 
shoulder is not as good. 

Beef Suet: Is a kind of fat of a yellow color; it is very hard 
and firm and is stearic fat, containing stearic acid. It has a thin 
connective tissue or membrane running all through it. Never re- 
move this tissue uless it is very coarse, as, for instance, the outside 
covering. Suet costs from 4c to 8c a lb. It is used for mince meat, 
steamed puddings, etc. 

Bacon : The Deerfoot product is the best. Bacon should have 
a bit of streak of lean in it, and should have a delicate, ''fatty, smoked 
odor" when fresh. Bacon costs about 14c to 25c per lb. 

Pigs' Liver : It is an old-fashioned and erroneous idea that pigs' 
liver is not good eating. It really has a better flavor than other 
liver. It is farther away from the wild. 

Beef liver is coarser than pigs' liver. When purchasing liver of 
any kind, it is best to get an inside cut, so as to get less of the skin 
or connective tissue. 

Liver should not look purple; it should be a reddish brown if 
fresh, but not too brown. 

First, plunge it in boiling water and let it soak 15 minutes. Skin 
if necessary. Then roll in flour and fry in hot butter or bacon-fat and 
keep the frying pan covered throughout the cooking, except, of course, 
when turning the liver. 



LABORATORY COOK BOOK. 109 

Lamb Chops : Range in price from lie to 38c a lb. The older 
mutton is 9c and 10c a lb. Both lamb and mutton chops should be 
bright red, if fresh. 

The excessive fat on the outside of these chops should be re- 
moved, because it is "woolly" and not good eating. 

Small chops are nice and tender. If one removes the bone from 
the small, thin chops, they will be found nice to roll and skewer into 
a circular shape. They are good prepared in crumbs, i. e. dipped in 
egg and crumbs as for croquettes and fried in deep hot fat about 5 
to 8 minutes. 

BROILED MEATS. 
BEEKSTEAK. 

Time — 1-inch thick, 8 minutes; iy 2 inches thick, 10 minutes. 

Trim a steak, removing superfluous fat. Make the surface flat 
by striking with the broad blade of knife. Heat the broiler very hot, 
rub with a piece of the fat. Place the steak on the broiler with the 
fat edge toward the handle. Broil over a clear coal fire or under a 
gas flame, turning every ten counts until perfectly seared. Then turn 
occasionally until clone. Serve on a hot platter, season with butter, 
pepper and salt. 

Sauces served with broiled steak — Maitre d'Hotel Butter, Mush- 
room, Tomato. 

MUTTON AND LAMB CHOPS. 

Trim the chops into the English, French, or boned, and rolled 
forms, and broil, following the directions for steak. 

Green peas, string beans or any small vegetable may be served 
on the same dish, placed in the center of the circle or around the 
chops. Mashed potato or spinach may be pressed into form or a circle 
and the chops rested against it, the bones pointing up or slanting. 
Place paper frills on the ends of the bones to improve their appear- 
ance. 

ROAST BEEF. 

Time — Rib roast, rare, 8-10 minutes per pound. 

Rib roast, well done, 18-20 minutes per pound. 

Rolled roast, rare, 10-12 minutes per pound. 

Rolled roast, well done, 20-22 minutes per pound. 

Wipe the beef with a cloth wrung out in cold water, and place on a 
rack in a dripping pan. Dredge with flour and place in a hot oven, 
that the surface may be quickly seared, about 15 minutes, then re- 
duce the heat and bake slowly until done, basting every ten minutes. 
The salt and pepper can be added to the basting in preference to rub- 



110 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

bing it over the meat before dredging with flour. If there is danger 
of burning the flour add a little water. Serve a rib roast standing 
on the ribs and cut the slice in line with the rib. Serve a rolled 
roast with the cut side up, and cut in slices horizontally. 

LAKDED FILLET OF BEEF. 
Time — 20-30 minutes in a hot oven. The tenderloin of beef is 
the fillet, and is taken from the under side of the sirloin cut. Wipe, 
remove fat and veins and any sinewy portions. Skewer into good 
shape and lard according to directions for lardoons. Place on a 
rack, sprinkle with salt and pepper, dredge with flour, place pieces 
of pork in bottom of pan. Bake in a hot oven thirty minutes, bast- 
ing frequently. Make a sauce of the gravy, using 2 T. butter, 2 T. 
flour and a cup of gravy or stock; add a cup of drained mushrooms. 
Serve the sauce around the fillet with the mushrooms top side up, or 
serve sauce separately. In carving, cut the fillet diagonally instead 
of straight across. 

KOLLED FLANK OF BEEF. 

2-4 lbs. flank 1 ssp. each thyme, marjoram 

1 cup of fine crumbs or sage 
granulated wheat shred ^ tsp. onion juice 

2 T. chopped salt pork 1 egg 

y 2 tsp. salt Hot water 

y 2 ssp. pepper 

Wipe flank and remove skin, membrane and extra fat. Pound 
and trim until of uniform thickness, making a stuffing of the re- 
maining ingredients, moistening with hot water until moist enough 
to spread over the meat. Boll and tie or skewer securely. Brown 
the entire surface by placing it in a hot frying pan with a little salt 
pork. Place on a trivet in a deep granite pan and surround with 
vegetables (14 cup each of carrot, turnip, onion and celery) ; add 
boiling water to reach nearly to the top of trivet. Cover closely, and 
bake in a slow oven four hours, basting every half hour; or cook on 
top of the stove, keeping the water simmering. Serve with horse- 
radish or brown sauce. 

BOILED LEG OF MUTTON. 

Time — 15 minutes to the pound. 

Wipe meat, place in a kettle and cover with boiling water. Bring 
quickly to the boiling point, boil five minutes and skim. Set on the 
back of range and simmer until tender. When half done add one 
tablespoonful of salt. Thirty minutes before removing the meat add 
some soup vegetables, to give flavor and enrich the stock. Cut the 
carrot and turnip in half-inch thick slices and stamp with a fluted 



LABORATORY COOK BOOK. Ill 

cutter so the rims will be scalloped. Place the meat in a hot dish 
and rub lightly over it enough of the white sauce (to be used for the 
caper sauce) to make the surface white and smooth. Sprinkle with 
chopped parsley or capers. Take the sliced vegetables, cut a hole in 
the centre and string them alternately on the bone which will pro- 
trude at each end. This will give the effect of skewers; conceal the 
bone and make the dish more presentable. 

CROWN BOAST OF MUTTON. 
Have the butcher cut a full loin, split the bone between the chops, 
trim the rib bones as for French chops and chop them off to a uni- 
form length, then roll the loin backward into a circle, and tie se- 
curely. Cover the bones with heavy paper so they will not burn 
while cooking. Baste frequently while roasting and allow nine min- 
utes to the pound. Serve with Saratoga or other fancy fried pota- 
toes in the basket-like top formed by the bones. Place a frill of 
paper on each bone. 

BEAISED BEEF. 
Cuts — Lower round, face of rump, shin if meaty. 
3 to 5 lbs. beef 14 t. pepper 

2 thin slices salt pork 1 T. flour 

y 2 t. peppercorns % C. each, diced carrot, 

3 C. hot H 2 turnip, onion, celery 
% t. salt 

Directions — Try out pork, remove scraps, wipe meat, sprinkle 
with salt and pepper; dredge with flour. Brown all sides in hot fat 
of pork. Do not pierce. Place on trivet in deep granite pan. Add 
vegetables and hot H 2 0. Cover and bake slowly 4 hours. Baste 
every half hour. Turn after 2d hour. Keep the liquid below the 
boiling point at all times. Serve with horseradish sauce or sauce 
made from liquor in braising pan. 

VEAL LOAF. 

3 lbs. of veal 1 tsp. salt 

y 2 lb. ham or V2 tsp. pepper 

% lb. salt pork 1 tsp. onion juice 

2 eggs 1 tsp. ground mace 

1 cup fine bread or shredded 1 tsp. alspice 

wheat crumbs 
Chop the veal and ham very fine, or put through a meat chopper; 

mix into it the other ingredients, and mould into a loaf; baste it with 

beaten egg and sprinkle it with crumbs. 



112 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Bake in a moderate oven two hours, basting it several times with 
melted butter and water. Serve cold. 

CASSEROLE OF EICE AND MEAT. 
Line a mould, slightly buttered, with steamed rice. Fill the 
centre with two cups of cold, chopped, fine cooked mutton seasoned 
highly with salt, pepper, cayenne, celery salt, onion juice and lemon 
juice, then add one-fourth cup cracker crumbs, one egg slightly beaten 
and enough hot stock or water to moisten. Cover meat with rice, 
cover rice with buttered paper to keep out moisture while steaming, 
and steam 45 minutes. Serve on a platter surrounded with tomato 
sauce. Veal or chicken may be used instead of mutton. 

SAUCES. 

For proportions see list of White Sauces. No. 2 or 3 answers for 
most meat and fish sauces. 

The liquid may be milk, cream, water, white broth, soup stock or 
vegetable extract. 

Method of mixing as in white sauce. Herbs, spices, onions, etc., 
are usually heated in the liquid and strained out before thickening- 
process. Mushrooms, capers, etc., and sometimes chopped herbs are 
served in the sauce. 

SEASONINGS. 

Herbs: Thyme, sweet marjoram, summer savory, parsley. 
Spices: Pepper, cayenne, paprika, cloves, nutmeg, bay-leaf. 
Acid flavors: Lemon, vinegar. 

FRIED TRIPE. 
Put tripe into boiling water, let stand 15 min. Drain and dry, 
crumb, egg and crumb, fry in deep fat. 

LIVER ROLLS. 

1 lb. liver 1 T. flour 

1 onion, small, 1 sprig parsley 

14 lb. bacon 1-3 t. salt. 

Cut liver in thin slices, cover with boiling water, let stand 15 
min. Remove tough skin and wipe dry. Put one piece bacon on 
each slice liver, roll up, fasten with tooth-pick, dredge with flour. 
Put remainder of bacon in frying pan and fry out all fat. Brown 
rolls in this. Place rolls in stew pan. Mix flour with fat in pan, 
add 2 cups water, add salt, onion and parsley. Pour over roll. 
Cover and simmer one hour. 



LABORATORY COOK BOOK. 113 

BLANQUETTE OF LAMB. 

Cut cooked lamb into cubes. Make a white sauce of: 
1 cup milk 14 t. salt 

4 T. flour 4 T. butter 

1-16 t. mace y 8 t. pepper 

1 cup stock 

1 T. Mushroom catsup or other suitable table sauce. 
Sprinkle parsley on top. 

PLANK STEAK. 

Wash y 2 cup butter, drain and dry. Add 1 T. green pepper, 1 
T. parsley, % T. onion, 1 t. lemon juice. Spread 1-3 of mixture in cen- 
tre of plank. Arrange border of duchess potatoes close to edge of 
plank. Pan broil porterhouse steak, cut 1% inch thick, 4 min. 
Remove to plank, spread with remaining butter and bake to finish 
rest of cooking. Garnish with mushrooms, sauted in butter. Stuffed 
tomatoes, green peas, stuffed peppers are also used for garnish. 

DUCHESS POTATOES. 

2 cups hot riced potatoes % t. pepper 
1 egg 2 T. butter 
1/2 t. salt 

SAVORY DISH. 
Use left-over meat of any kind. Make white sauce, using 1 cup 
milk, 3 T. flour, 2 T. butter, 14 t. salt, % t. pepper, 1-16 t. paprika. 
Add at end, y 2 green pepper, pounding to a paste, with 1 t. parsley, 
% t. onion. Use 1 cup white sauce to 2 cups meat. Add sauce to 
chopped meat. Shape into cutlets. Crumb, egg and crumb. Fry 
in deep fat. Garnish with parsley. 

COTTAGE PIE. 

Butter a baking dish, cover with layer of mashed potato, add 
thick layer of meat cut in small pieces, moisten with gravy, cover 
with thin layer of potato. Bake in hot oven to brown potato. 

VEAL AND MACARONI. 



1 lb. veal 


macaroni 


14 cup bread crumbs 


1/2 t. salt 


2 eggs 


% t. pepper 


!/4 cup minced ham 


1-16 t. paprika 


2 t. lemon peel, grated 





114 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Chop veal fine, mix with ground bread crumbs, ham, seasonings, 
lemon peel. Moisten with stock; add eggs well beaten. Line but- 
tered mould with cooked macaroni. Mix a little with the meat. Fill 
mould, pressing tightly ; cover and steam 40 min. Turn out on plate 
and serve with white sauce. 



EOAST PIG. 

Select pig 3 to 5 weeks old. Clean well. Stuff with mashed po- 
tatoes or stale bread, seasoned with sage, salt, pepper, onion and 
celery. If bread is used, moisten with warm water, melted butter 
and one egg. Stuff and sew. 

Skewer fore legs forward and hind legs backward. Hub over 
with butter. Place in dripping pan; add a little water. Moderate 
oven. Bake 2 or 4 hours. 

Arrange in bed of parsley and celery leaves, tuft of cauliflower 
in mouth, garland of parsley, or cranberries around neck. 

BEEF STEW. 

Aitchbone, 5 lbs. Carrot cut in cubes 

Turnip 2-3 cup 4 cups potatoes 

y 2 onion sliced 
Cut meat into small cubes. Fry out fat and brown in it sliced 
onion, add meat, and brown. Kinse frying pan; add liquor to meat. 
Cover closely, boil 5 min.; simmer till tender. After one hour skim 
off fat; add carrot and turnip. Parboil potatoes and add to stew 
when nearly done. Save bones and put in pan with cold water. This 
liquor may be thickened with *4 cup flour. 

DUMPLINGS. 

Mix 2 cups flour, 4 t. baking powder, y 2 t. salt, % cup milk, if 
dough is cut, or 1 cup milk, if dropped from spoon. Cook closely- 
covered 15 min. Serve around stew on hot platter. 

HAM TIMBALES. 

1 T. butter 2 cups cooked ham 

1 T. flour chopped fine 
y 2 cup milk 2 egg whites 

2 egg yolks 

Make white sauce of butter, flour and milk. Add ham. Mix 
well. Add yolks well beaten, mix, fold in egg whites beaten stiff. 
Fill six custard cups 2-3 full. Place in pan of hot water. Bake 20 
minutes. Serve with cream sauce. 



LABORATORY COOK BOOK. 115 

CREAM SAUCE. 

1 T, butter 1 cup milk 

1 T. flour y 2 cup cream 

i/4 t. salt y 8 t. pepper 

SALT PORK, COUNTRY STYLE. 

Select clear, fat pork, cut in 1-3 inch slices. Cover these with 
boiling water. Drain. Wipe with cloth. Dip one at a time in 
flour, put at once into hot frying pan, let cook slowly until well 
browned, then turn ; brown on other side ; drain on soft paper. Drain 
off most of water, add Lyonnaise potatoes and brown. Serve hot. 

Apples may be sliced, cored and fried in fat in place of potatoes. 

PIGEON PIE. 

Clean and truss 6 pigeons or squabs. Put in a kettle and nearly 
cover with boiling water. Add y 2 t. of pepper corns, 1 onion stuck 
with 6 cloves, 8 slices carrot, 2 sprigs parsley, 2 stalks celery. 

Cook slowly till tender. Remove squabs, strain liquor and 
thicken with butter and flour cooked. Remove meat from birds. 
Cover with thickened sauce. Put in buttered baking dish. Cover 
with tea biscuit batter. Bake 30 min. in hot oven. 



MOULDED CHICKEN OR VEAL. 

1 cup chopped meat 1% T. butter 

i/ 2 T. salt % cup m iik 

iy 2 T. sugar % cup vinegar 

1% T. flour % t. gelatine 

1 t. mustard V± cup water 

2 egg yolks 

Mix dry ingredients, add egg yolks, butter, milk and vinegar. 
Cook till mixture thickens, stirring constantly until mixture thickens. 
Add dissolved gelatine. Strain, add to meat. Fill indivdual moulds, 
chill; serve on lettuce leaves. 





TRIPE RAGOUT. 


1 lb. tripe 


1 C. celerv cubes 


% onion 


(i/ 2 inch) 


1 T. beef fat 


1 C. strained tomatoes 


i/ 2 t. salt 


dash cayenne 



Cut tripe in y 2 inch strips. Slice onion and cook in beef fat. 
Add to tripe and cook 15 min. Add tomatoes, celery and seasonings, 
cover and simmer y 2 hour. Serve with French potato balls. 



116 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

BEEADED VEAL. 

Put cutlets in frying pan, cover with boiling water, add 2 bay 
leaves, 3 pepper-corns, slice onion. Cook, covered, 1 hour. Drain, 
cool. Crumb, egg and crumb. Fry in deep fat. 

BOILED HAM. 

Soak ham over night in cold water. Cook in boiling water until 
tender. Bemove thick skin, sprinkle with bread crumbs and put in 
oven long enough to brown crumbs. 

Cloves may be put in ham and baked 20 min. 

BBOILED FEENCH LAMB CHOPS. 

Bibs of lamb which have the bone scraped clean to bone are 
called French chops. 

Wipe chops with damp cloth, oil broiler, place on chops. Broil 
8 min. 

FILIPINO BEEF. 
2 lb. beef 3 T. melted butter 

2 slices salt pork 1 green pepper 

2 slices onion y 2 C. bread crumbs 

y 2 t. salt 1 egg 

Vs t. pepper 
Put beef through meat chopper, together with pork, onion, green 
pepper. Add bread crumbs, egg, butter and seasonings. Shape 
into long roll, cover with bread crumbs. Put in pan, surround with 
y^ inch water. Bake 1% hours, or until meat is done. Serve with 
tomato sauce. 

MEAT LOAF. 

2 lbs. beef 1 t. onion juice 

% C. chopped suet 1 t. salt 

2 sprigs parsley 14. t. pepper 

1 beaten egg Crumbs 

Grind meat, chop suet, mince parsley. Mix ingredients in or- 
der given, omitting crumbs. Shape in roll. Dredge with flour or 
roll in bread crumbs. Place in hot oven to sear over them, reduce 
heat, bake 30 to 35 min., serve with brown gravy or tomato sauce. 

CANNELON OF BEEF AND MACAKONI. 

2 lbs. beef — from round % t. onion juice 
1 T. chopped parsley y 8 t. mace 

1 t. salt 1 egg beaten 

Vk t. pepper 1-3 C. bread crumbs 



LABORATORY COOK BOOK. 117 

Grind meat several times to get it fine. Add other ingredients, 
soak bread crumbs in cold water 15 min., drain and add. Mix thor- 
oughly and shape in roll. Bake 30 niin., or until done. Cook mac- 
aroni in boiling salted water. Serve around meat, add brown gravy 
made from drippings in pan, or a tomato sauce may be used. 

VEAL AND TOMATO. 

Wipe veal, cut in small 2y 2 inch pieces. Saute in fat. Mako 
tomato sauce and add to veal sauted. Let simmer 2 or 3 hours till 
very tender or cook in oven in covered pan. 

POT ROAST. 

14 C. suet 6 pepper corns 

1 small onion cut in cubes 1 C. hot water 

1 small carrot cut in cubes 3 lbs. beef (neck, shoulder) 

% t. salt 6 cloves 

Trim meat and remove bones. Sear with suet. Simmer 2 hours 
in hot water, vegetables, and seasoning. Roast 2 hours in kettle. 

MEAT OUTLETS. 

1 lb. cold ground meat y> green or red pepper 

1 t. salt 14 t. onion juice 

% t. pepper 14 C. to y 2 C. stock 

1 t. minced parsley 
Mix ingredients in order given. Moisten with stock. Shape 
Into cutlets. Cover them with buttered crumbs. Bake in hot oven 
till brown. After they have cooked 5 min. add a little stock to pre- 
vent burning. 

LIVER AND BACON. 

Wipe liver and bacon with damp cloth. Remove rind from 
bacon. Pour boiling water over liver, let stand 5 min. Remove tough 
skin and veins. Wipe with cloth, roll in flour. Heat frying pan, 
add bacon, cook until brown. Remove. Pour off excessive fat and 
put in pan. Put liver in frying pan and cook till tender. 

ROAST BEEF. 

Wipe meat with damp cloth. Sprinkle flour over meat, all sides. 
Put in dripping pan on a trivet, surround with y s inch water. Allow 
20 min. to a pound. Baste with liquid. Salt meat as soon as re- 
moved from oven. 

BROWN GRAVY. 

To 3 T. fat left in dripping pan add slowly 3 T. flour, y 2 t. salt. 
Then add very slowly iy 2 C. water or stock. Cook briskly 5 min. 



118 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

ROAST DUCK. 

Dress, clean and truss duck as chicken. Put in dripping-pan on 
rack, dredge with flour and place two thin slices of salt pork on 
breast. Bake 20 to 30 min. Baste often. Domestic ducks require 
twice the time to roast as wild ducks. Quartered apples make good 
stuffing. 

Serve acid sauce with ducks. 

DUCK STUFFING. 
% C. cracker crumbs y 2 C. chopped peanuts 

y 2 C. milk or water 14 t. onion juice 

14 t. salt % t. pepper 

2 T. butter Mix in order given 

POTATO STUFFING. 

2 C. hot mashed potatoes iy± C. bread crumbs 

14 C. chopped fat salt pork 4 T. melted butter 

1 egg 1 T. salt 

% t. pepper 1 t. powdered sage 

Mix in order given 

BREADED CHOPS. 
Wipe mutton, veal or lamb chops with damp cloth. Roll in 
crumbs, egg and crumbs, fry in deep fat from 5 to 8 min. Drain 
on brown paper. 

MOULDED VEAL OR CHICKEN. 

2 C. flaked meat 1 t. mustard 
y 2 T. salt f . g. cayenne 
1 T. sugar 2 egg yolks 

1 T. flour iy 2 T. butter 

3/4 C. milk 2 T. cold water 

14 C. vinegar 1 T. gelatine 

DIRECTIONS : Soak gelatine in cold water. Mix dry ingredients, 
add egg yolks, thoroughly, in double boiler top. Add butter, milk 
and vinegar and cook over hot water till thick. Add dissolved gel- 
atine, stir in meat and pour into wet mould to set. 

PRESSED VEAL. 
1 lb. lean veal 1 C. liquor obtained from 

V 2 t. salt cooking of the veal 

y 8 t. pepper 1 hard-cooked egg 

Chop veal fine, put layer of meat in pan, then layer of the egg 



LABORATORY COOK BOOK. 119 

sliced thin, layer of meat, pour over liquor, press and chill. Garnish 
with parsley. 

JELLIED VEAL. 

Stew a knuckle of veal, covered, until tender, adding the season- 
ings used for white stock. (See soups). When tender, remove the 
meat, allow to become cold and cut into % inch cubes. Prepare an 
aspic jelly (see boned-chicken) from white stock, pour 14 i ncn i n ^° 
mould and let get firm. Garnish with hard-cooked egg in daisy de- 
sign, and set with a little liquid jelly. Have the remaining jelly 
cold, but not stiff; mix with the meat and fill the mould. When firm 
dip a moment in warm water. Turn out, garnish with lettuce and 
stuffed eggs or quarters of lemon and parsley. 



Meat and Fish Sauces 

BECHAMEL SAUCE. 

A : White Sauce No. 2, using white stock alone or one-half each 
of milk and stock. 

B : Onion, carrot, turnip, one slice each. 

Fry B in butter before adding flour to A. For richer Bechamel 
add a litle cream and chopped mushrooms. 

POULETTE SAUCE. 
(For sweetbreads, chicken breasts and other entrees). 
A: 1 pt. Bechamel sauce. 
B : Yolks 4 eggs, 1 c. cream. 

C: IT. butter, juice y 2 lemon, 1 T. chopped parsley, dash of 
nutmeg. 

Beat B together. Remove A from fire, add it slowly to B, stir- 
ring all the time. Put on fire a moment to thicken, but do not let it 
boil. Add C. gradually, stirring constantly, and serve at once. 

MAITRE d'HOTEL SAUCE. 
(Broiled fish, chops and steaks.) 
A : 2 T. butter. 

B : % tsp. salt, % tsp. pepper, 1 T. finely chopped parsley. 
C: IT. lemon juice. 

Cream A and B, then C slowly. Spread on meat and let heat of 
meat melt sauce. 

MINT SAUCE. (Spring Lamb.) 

A: 1 bunch mint. B: IT. sugar. C: % c. vinegar. 

Wash and chop A. Dissolve B in C and add A, and let stand 1 

hour before serving it. If wanted hot heat B and C, and add A just 

before serving. 

CAPER SAUCE. (For Boiled Mutton.) 
A: Drawn butter. (See following recipe.) 
B : 3 T. capers, drained from liquor. 
Add B to A. 

DRAWN BUTTER. (For Boiled or Baked Fish.) 
A : 1-3 cup butter. 
B : 2 T. flour, % tsp. pepper, y 2 tsp. salt. 



LABORATORY COOK BOOK. 121 

C : 1% C. hot water. 

Melt one-half A, add B, pour on gradually, boil five minutes, add 
remainder of A in small pieces. 

CELEEY SAUCE. (For Boiled Fowl.) 
A : 1 c. white sauce No. 2. 
B : y 2 c. celery cut in small pieces. 

Boil B in salted water until tender, then add to A, or 1 C. drawn 
Ibutter sauce. 



EGG SAUCE. (For Boiled Fish.) 
2c. White Sauce No. 2. 

3 hard boiled eggs cut in slices or small dice or chopped. 
1 tsp. chopped parsley. 



Add B to A or to drawn butter sauce, then add C if desired. 

BROWN SAUCE. 

A: 3 T. butter, y 2 slice onion. 

B : 3 T. flour, 14 tsp. salt, y 8 tsp. pepper. 

C: 1 c. brown stock. 

Brown A, remove onion, add B and brown, then add C gradually. 

BROWN MUSHROOM SAUCE. 
A : 1 cup Brown Sauce. B : 14 can mushrooms. 
Drain, rinse and cut in quarters B and add to A. 

PIQUANTE SAUCE. 
A : 1 c. brown sauce. 

B : IT. vinegar, y 2 small shallot chopped fine, 1 T. each chopped 
capers and pickles, a few grains cayenne. 
Add A to B. 

TOMATO SAUCE. (For Meats, Croquettes and Entrees.) 

A : 2 T. butter. 

B : 1 slice carrot and onion, a bay-leaf, pepper, salt, 1 sprig 
parsley, % can tomatoes. 

Melt y 2 A, add B, cook slowly 15 minutes. Add remainder of 
A in small pieces. 

SAUCE TART ARE. (For Fish and Cold Meats.) 
A: y 2 tsp. mustard, 1 tsp. powdered sugar, y 2 tsp. salt, few 
grains cayenne. 

B : Yolks 2 eggs. 

D: y 2 T. each capers, pickles, olives, parsley finely chopped, 



122 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

shallop finely chopped, 14 tsp. powdered tarragon. 

Mix A, add B, stir thoroughly. Add C, at first drop by drop, 
stirring with a Dover egg beater. As it thickens add iy 2 T. vine- 
gar, then add C more rapidly. Keep cold, and when ready to serve 
add D. 

SOUBISE SAUCE. (For Mutton or Pork Chops.) 
A: 2 c. sliced onions. B: 1 c. White Sauce No. 2. 
C: % c. cream, salt and pepper. 
Cook A 5 minutes in boiling water; drain, cook again in boiling 

water until soft; drain, rub through a sieve. Add C to B and then 

add A. 

HOLLANDAISE SAUCE. (For Boiled Fish, Asparagus, Cauliflower.) 

A: 1/2 C. butter. 

B: Yolks 2 eggs, 1 T. lemon juice. 

C: 1-3 cup boiling water. 

D : % tsp. salt, few grains cayenne. 
Wash A in cold water, using a wooden spoon; divide in three 
pieces; put B in double boiler. Add 1-3 A, stir constantly until 
melted, then add second and third piece. Add C, cook one minute, 
remove from fire and add D. 

LOBSTER SAUCE. 
To Hollandaise Sauce add 1-3 cup lobster meat cut in small dice. 



Sauces 



DRAWN BUTTER. 

Make as white sauce, using water or meat or fish broth for the 
liquid in place of milk, and adding an equal quantity of butter cut 
in bits just before serving. 

To be served with baked or boiled fish. 

BECHAMEL SAUCE. 
For liquid, use % milk and !/2 highly-seasoned white stock, and 
proceed as for white sauce. 

BROWN SAUCE. 
Melt and brown 2 T. butter, then brown in it 3 T. flour. Cool; 
add one cup browji stock. A little onion and carrot may be fried 
in butter before adding flour. 

CREAM SAUCE. 
Thicken thin hot cream by adding flour blended with a little cold 
milk, and cook 20 min. in a double boiler. Season. 

ALLAMAND SAUCE. 

Bechamel sauce and one egg yolk well beaten, and 1 t. lemon 
juice. 

ASPARAGUS SAUCE. 
White sauce and cooked asparagus heads or pulps. 

CAPER SAUCE. 
Drawn butter sauce and 1% C. capers. Chopped parsley, olives, 
or cucumber pickles may be used in same way. 
Serve with boiled mutton or white fish. 

CELERY SAUCE. 
y 2 C. celery cut in dice and cooked till tender, added to one C. 
white sauce. 

CURRY SAUCE. 
Use % t. curry, mixing it with the flour and butter of a white 
or brown sauce. 

To be served with baked or boiled fowl. 



124 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

MAIZE SAUCE. 
When ready to serve, stir into white sauce one C. popped corn 
Serve with boiled fowl as a garnish around the bird, and put dry 
popped corn in the edge. 

LOBSTER, OYSTER OR SHRIMP SAUCE. 
1 C. white sauce and % C. fish parboiled and cut in pieces. Hoi 
landaise sauce is also used as a foundation. 

EGG SAUCE, 1. 
Drawn-butter sauce and 1 or 2 hard-cooked eggs sliced or hopped. 
Serve with boiled fish. 

EGG SAUCE, 2. 
Drawn-butter sauce and beaten yolks of 2 eggs and 1 t. lemon- 
juice. 

MUSHROOM SAUCE. 
Either white or brown stock, add % can mushrooms, cut in slices 
or quarters. Fresh mushrooms may be used or the stalks may be 
stewed in the water used for sauce. 

HOLLANDAISE SAUCE. 
Beat 6 T. butter to a cream, beat in 2 egg yolks, 14 t. salt, y 8 t. 
pepper, add gradually V2 C. boiling water, 1 t. cornstarch diluted in 
% C. cold water. Cook mixture over hot water; when thick add 
juice of y 2 lemon. Serve at once. 

TOMATO SAUCE NO. 2. 

2 T. butter 1 C. steamed tomato 

2 T. flour 14 t. salt 

1-16 t. pepper Make as a white sauce 

OLIVE SAUCE. 

2 T. butter iy 2 cups water or stock 

3 T. flour 1 t. minced onion 
% t. salt chopped olives 

% t. pepper 
Brown butter in saucepan. Add flour, add stock slowly, season. 
Add olives. 

MUSHROOM SAUCE. 

3 T. butter V 2 t. salt 

4 T. flour (browned) % t. pepper 

2 cups water or stock and y 2 can mushrooms 

liquor 



LABORATORY COOK BOOK. 125 

Chop mushrooms in small pieces. Cook 5 min. in butter. Re- 
move. Add flour, seasonings and water slowly. Add mushrooms. 

Miscellaneous: Onion, garlic, chives, mushrooms, truffles, es- 
sence of anchovy, capers and other pickles. 

HARD SAUCE. 

1 C. confectioner's sugar 1-3 t. vanilla 

1-3 C. butter % t. cinnamon 

Cream butter, add sugar gradually, add flavoring. Make in fan- 
cy shapes. Sprinkle with cinnamon. 

HORSERADISH SAUCE. 

{4 T. horseradish ( l / 2 t. mustard 

4 T. fine bread crumbs A < X A t. paprica 

% t. salt ( 2 T. vinegar 

1 t. powdered sugar i i). white sauce 

Directions — Mix all ingredients marked "A." Cook in double 
boiler. While hot, add white sauce. Cool. Pack and freeze till 
spongy. 



Salads 



MAYONNAISE DRESSING. 

1 t. salt 2 T. lemon juice 

1 t. mustard. 2 T. vinegar 

1 t. confectioner's sugar 2 eggs 

14 t. paprika iy 2 C. olive oil 

Use wooden spoon. Thoroughly chill bowl, spoon, oil and eggs. 
Separate the eggs. Mix sifted dry ingredients with yolks. Add oil 
slowly, a few drops at a time. When mixture becomes thick add oil, 
vinegar and lemon juice, alternating. Should be thick enough to 
hold shape well. Beat whites stiff. Fold in. Thick cream may be 
used in place of whites. 



BOILED DRESSING. 

2 eggs 1 tsp. sugar 

1 tsp. mustard 2 tbl. oil 

1 tsp. salt 1 cup milk 

!/4 tsp. paprika V2 CU P hot vinegar 

Separate the eggs. To the yolks add the ingredients in the order 
given, adding the vinegar very slowly; cook in double boiler until 
thick, then turn onto whites of the eggs beaten light and dry; mix 
well, strain and set away to get cold. Will keep several days if kept 
in a cool place. 



FRENCH DRESSING. NO. 1. 

4 tbl. olive oil 14 tsp. salt 

iy 2 tbl. vinegar % tsp. white pepper 

Mix the salt and pepper in a cup, add one tablespoon of the oil; 
mix well, then add one-half of the vinegar a little at a time; blend, 
and add the remainder of oil and vinegar alternately. 



FRENCH DRESSING NO. 2. 

!/4 tsp. salt 10 drops onion-juice 

14 tsp. white pepper 1 tbl. vinegar 

3 tbl. olive oil y 2 tbl. lemon- juice 

Mix the salt, pepper, onion-juice and one tablespoon of oil; then 
add alternately the remaining oil, vinegar and lemon-juice. 



LABORATORY COOK BOOK. 127 

BOILED DRESSING. 

1 t. mustard 1 egg 

i/ 2 T. salt i/4 T. vinegar 

1 T. sugar 1 C. milk or sour cream 

2 T. flour iy 2 T. butter 



Mix dry ingredients, add egg, beaten slightly, butter, milk and 
vinegar. Cook in double boiler until thick. Beat with Dover egg beater. 

BANANA AND PEANUT SALAD. 

Wash 2 bananas, remove skin and slice in 1 inch slices. Roll 
slices in ground peanuts (iy 2 C.) Serve on lettuce leaves, moisten 
with mayonnaise, or boiled dressing. 

STUFFED TOMATO SALAD. 
Remove skins from tomatoes. Remove a thin slice from top of 
each, take out some of the pulp. Refill with equal quantities of cel- 
ery, cucumbers and nuts, also pulp. Moisten with mayonnaise. 
Serve on lettuce leaves. 



PINEAPPLE AND ORANGE SALAD. 
Cut pineapple and oranges into small pieces. Add a few nut 
meats. Arrange on lettuce leaves or orange baskets. Serve with 
Mayonnaise dressing. 

CHERRY AND NUT SALAD. 

Remove stones from preserved cherries. Arrange on lettuce 
leaves. Garnish with pecan nut meats or walnut meat. Serve with 
salad dressing. 

ASPARAGUS SALAD. 
Cut tips from asparagus. Place 3 or 4 tips on lettuce leaves. 
Garnish with strip of red pepper and French dressing, or salad 
dressing. 

GREEN VEGETABLE SALAD. 

1 head celery or % head 1 hard-cooked egg 

cabbage 2 cucumbers 

3 tomatoes (dry portion) % green pepper 

Chop vegetables separately and drain well. Arrange in layers 
on salad plate. Use egg riced for garnish. 



128 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

JELLIED CABBAGE SALAD. 

3 C. chopped cabbage y 2 t. salt 

2 green peppers chopped 4 T. lemon juice 

% C. sugar 2 T. gelatine 

% C. vinegar iy 2 C. boiling water 

% C. cold water 
Hydrate gelatine. Mix chopped cabbage, peppers, vinegar, sugar, 
lemon juice, seasoning. Dissolve gelatine over hot water, add to 1% 
cups, boiling water, then add cabbage mixture. Mould. Cut in 
slices and serve on lettuce leaves with dressing. 



l !T>- 



CUCUMBER CUPS. 
Wash cucumbers. Cut cucumber in three pieces crosswise. Re- 
move pulp from each. Cut in small pieces, add equal quantities of 
celery, moisten with salad dressing, and refill. Serve on lettuce 
leaves. 

BANANA BOATS. 
Wipe bananas, take off section of skin without breaking other 
part. Take out pulp, cut in dice, sprinkle with French dressing. 
Lay overlapping slices of banana along top for oars. Set on lettuce 
leaf. 

CUCUMBER TUBS FOR SALAD. 

Choose large cucumbers. Cut into three-inch lengths. Trim 
off half an inch from top all round except at each side, where small 
pieces of rind should be left to represent handles. Mark off little 
bands of rind which are to run around the tub and cut away rest of 
rind. After paring, scoop out inside. Fill with chopped cucumber, 
tomato, celery or any desired filling. Serve with dressing, garnish 
with parsley. 

STUFFED CHERRIES. 
1 can white cherries 1 head lettuce 

y 2 cup hazel nuts 
Wash and crisp lettuce. Carefully remove stones from cherries 
and place a hazel nut in cavity of each cherry. Place on a bed of 
lettuce, and serve with Mayonnaise dressing. 

BANANA SALAD. 

4 bananas 6 English walnuts 

1 head lettuce 2 tbl. chopped parsley 

Strip one section of the skin from the bananas; remove the fruit 
and cut into dice (y± inch cubes.) Put the diced bananas in a deep 



LABORATORY COOK BOOK. 129 

dish, turn over them French dressing, and let them stand in a cool 
place one-half hour. Then fill the skins with the prepared fruit and 
arrange on a bed of lettuce leaves that have been thoroughly washed 
and crisped. Garnish with finely-minced parsley and halves of Eng- 
lish walnuts. 

TOMATOES STUFFED WITH CUCUMBERS. 

5 tomatoes V2 tsp. salt 

1 cucumber % tsp. pepper 
4 pimentoes 

Peel the tomatoes, cut off the stem ends, and scoop out the pulp, 
thus forming cups; turn cups upside down and put in a cool place. 

Chop fine the solid pulp from the tomatoes and one cucumber 
chilled before chopping; stir into a cup of cream dressing and fill the 
tomatoes with the mixture. Salt and pepper needed in addition to 
that of the dressing. Serve at once on lettuce leaves. 

CHICKEN SALAD. 

Use two parts of cold cooked chicken to one part of celery. 
Marinate and drain the chicken, add the celery, and mix with Mayon- 
naise or boiled dressing. Arrange the salad in nests of lettuce 
leaves, and put a pimola in the centre of each nest. 

CHICKEN SALAD DRESSING. 

1/2 C. chicken stock 2 T. flour 

!/4 C. vinegar 3 T. melted butter 

2 egg yolks 1 t. mustard 
y 2 t. salt f. g. cayenne 

i/8 t. pepper y 2 C. cream or milk 

DIRECTIONS : Mix dry ingredients in sauce-pan, add egg yolks 
beaten slightly, add butter, vinegar and milk. Cook until thick. 
Beat with Dover egg beater. 

CAULIFLOWER SALAD. 

1 cauliflower, medium 10 pimentoes 

size 1 tsp. salt 

Soak the cauliflower in salted water an hour; cook in boiling 
salted water until tender; drain. and chill; then marinate with French 
dressing and set aside for half an hour. Sever the flowerets partly 
from the stalk, but so as not to change their relative positions, and 
place on a serving-dish. Put heart leaves of lettuce between the 
flowerets and about the base of the vegetable; pour a cup of Mayon- 
naise dressing over the whole, and sprinkle with pimentoes, or fine 
chopped parsley. 

In serving separate the floAverets with a sharp knife. 



130 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

FRUIT AND NUT SALAD. 

3 oranges i/ 2 lb. white grapes 

3 bananas 14 lb. English walnuts 

Peel neatly three oranges and slice them lengthwise; also cut the 
bananas in thin slices. Skin and seed half a pound of white grapes, 
and blanch and slice the meats of one-fourth of a pound of Eglish 
walnuts. Serve very cold on lettuce leaves, dressed with four table- 
spoonfuls of oil, two tablespoonfuls of lemon juice — less, if the oranges 
are sour — and half a teaspoonful of salt. 



LOBSTER SALAD. 

1 pt. lobster meat 1 head lettuce 

SALAD DRESSING. 

2 tbl. vinegar 14 tsp. white pepper 
y 2 tsp. salt 

Wash and crisp the lettuce, cut the lobster meat into dice and 
sprinkle with the salt, pepper and vinegar, and add one-fourth of the 
salad dressing; mix and make in little mounds in the lettuce leaves 
that have been arranged for individual serving; dress with the re- 
mainder of the salad dressing, garnish with the lobster claws, and if 
there is any coral put it through a potato ricer, and sprinkle on the 
top of each salad. 

BEET SALAD. 

I good-sized beets 14 tsp. salt 

1 head lettuce 
Wash and put the lettuce to crisp. Wash and cook the beets. 
When tender, plunge into cold water, and remove the skins. When 
thoroughly cold, cut into cubes % inch square, sprinkle with % tsp. 
salt; arrange on the lettuce leaves so as to be served individually, 
and dress with salad dressing. 

EGG SALAD. 

1 head lettuce V2 dozen hard-cooked eggs 

Wash and crisp the lettuce; cook the eggs 45 min., and cool in 
cold water; remove from the shells, cut into halves, removing yolks, 
and cut the whites into rings. Arrange the lettuce leaves so as to 
form a bed on a round plate; lay the rings on the lettuce leaves, and 
fill each ring with the yolk of egg that has been put through a potato- 
ricer; pile the remaining yolk in the centre and dress all with salad 
dressing. 



LABORATORY COOK BOOK. 131 

STKING BEAN SALAD. 
2% cups cold cooked 1 head lettuce 

string beans 
Wash and crisp the lettuce. Cut string beans into half-inch 
pieces, arrange lettuce in salad bowl, place the beans in centre and 
turn over all French dressing. 

VIOLET SALAD. 

1 bunch violets 1 tbl. red or white wine 

2 tbl. celery heart 2 heads white endive or 
1 tbl. parsley chicory 

1 tsp. chives 

Mince celery, parsley and chives fine; pour over them the wine; 
add two dozen fresh violet petals, and pour this over two -heads of 
white endive or chicory. Garnish with fresh violets and serve. 

POTATO SALAD. 

12 cold boiled potatoes J tsp. white pepper 

4 hard-cooked eggs 2 tbl. of salt 

2 small Bermuda onions 6 tbl. each of oil and vinegar 
2 tbl. chopped parsley y 2 tsp. powdered sugar 

Cut the potatoes into dice and chop eggs fine. Chop the onions, 
or slice them very thin. Sprinkle the potatoes, eggs and onions with 
the salt and pepper, and mix thoroughly. Pour the oil gradually over 
the mixture, stirring and tossing continually; lastly mix with the 
other ingredients the vinegar, in which the sugar has been dissolved. 
Sprinkle chopped parsley over the top. 

VEGETABLE SALAD. 

1 cold cooked beet y 2 cup cold green string 

1 cold cooked carrot beans 

1 cold cooked potato 1 head lettuce 

Wash and crisp lettuce. Cut the cold carrots, beets and potatoes 
into slices 14-inch thick, then into 14-inch cubes ; cut part of the beans 
into % -inch pieces, put the vegetables on separate plates and marinate 
with French dressing; set away to cool. When ready to serve, ar- 
range the lettuce for individual serving. Mix the cubed vegetables 
and place an equal quantity on each set of leaves. Dress lightly with 
salad dressing and garnish with the whole string beans. 

CABBAGE AND PEPPEK SALAD. 

Wash one cabbage. Kemove outer leaves. Bemove center; chop 
fine 2 green peppers, % cup celery, and cabbage pulp. Bemove seeds 
from peppers, soak in boiling water 3 min. Place in cold water. Mix 



132 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 



salad dressing with mixture; refill shell. Garnish with parsley. 
Place on bed of shredded lettuce. 



FRUIT SALADS 

WALDORF SALAD. 

(a) 2 c. celery cut fine, 1 doz. walnut meats blanched and 
chopped fine, grate rind 1 orange. 

(b) 6 slices tart apple one-fourth inch thick, peeled and cored, 
or 6 fine red apples with inside scooped out, making cups, or 1 c, 
apples cut into dice. 

Mix a with Mayonnaise dressing and apple dice ; fill the cups, and 
serve in a nest of lettuce or water cress. 

PINEAPPLE AND CELERY. 

(a) 2c shredded pineapple, 1 c. celery, 1 pimento or sweet red 
pepper, mixed with Mayonnaise cream dressing. 

Serve ice cold on lettuce; garnish with nut meats, or serve in 
peeled apple cups. 

MACEDOINE FRUIT SALAD. 

(I) 

1 c. orange sections freed from white skin, 1 c. banana cut in 
slices, 1 c. Malaga grapes cut in halves and seeds removed, y± c - 
candied cherries cut in halves, 14 c. blanched almonds, ] /2 c - powdered 
sugar, juice of one lemon. 

Mix lightly and serve in individual lettuce cups or in orange 
baskets. 

(II) 

2 c. orange sections cut in pieces, a small pineapple peeled and 
cut in small pieces, 1 box strawberries, y 2 c. Avalnut meats. 

Blend lightly or arrange colors in masses, and garnish with small 
lettuce leaves. 

CHEESE SALAD AND TOMATOES. 

1 Neufchatel cheese 3 T. chopped nut meats 

Olives 
Cream to moisten cheese or French dressing; whole tomatoes. 
Moisten Neufchatel cheese with cream, add nuts and olives. Sea- 
son, shape in long roll, chill, cut in slices y 8 -inch thick. Cut toma- 
toes having 3 cuts. Do not cut way to the other side. Insert slices 
of cheese in these spaces. Serve with dressing on lettuce leaves. 



LABORATORY COOK BOOK. 133 

MAKGUEKITE SALAD. 

Cook 5 eggs in boiling water 10 min. Eemove shells, cut egg in 
half lengthwise, then each half lengthwise again. Kemove yolk and 
mash them with silver fork or put through potato ricer. Place the 
egg whites on lettuce leaves to form daisy petals, using the yolk for 
yellow centre. Moisten with Mayonnaise. 

LENOX SALAD. 

5 tomatoes cut fine 2 peppers, 1 green, 1 red, 

1 C. celery cut fine chopped fine 

1 small onion, cut fine % C. chopped nuts 

Moisten with salad dressing. 

BEETS STUFFED WITH CABBAGE AND NUTS. 
Boil beets (young) till tender, skin, remove centres, cut equal 
portions of beet, nuts, cabbage or celery very fine. Moisten with 
dressing, refill cavity, garnish with lettuce. 



E&gs 



(Testing for freshness.) 
Eggs should be heavy for size. Held to light, look translucent. 
Put in fresh water, sink to bottom. Fresh do not rattle. Whites 
will whip stiff and dry. 
Packed eggs 

stand on end when put in water. Held to light, look mottled. Shaken, 
rattle, shell thin with dark spots showing from inside. 
Stale eggs 

Eise part way or to top when put in water. Will not poach well. 
Egg yolk and white mix when broken. Whites will not whip stiff. 
Are watery and contain gases. 

EXPERIMENTS WITH EGGS. 
Experiment I. 

I. Apparatus: Retort stand, wire gauze, beaker, test-tube, ther- 

mometer. 

II. Materials: White of egg, cold water. 

III. Directions: Pour white of egg into test-tube, having suf- 

ficient quantity to cover thermometer bulb. Suspend the 
test-tube in the beaker, not allowing it to touch. Sur- 
round it with cold water, seeing that the water level is 
above the white of egg. Suspend the thermometer in the 
test-tube, not allowing it to touch the bottom of tube. Heat 
the water slowly. 

IV. Note and record : 

1. Temperature at which coagulation is first apparent. 

2. Temperature at which whole mass is coagulated. 

3. Consistency of coagulated white at such temperatures. 

4. Consistency when the water reaches the boiling point. 

Experiment II. 

As experiment I, substituting the yolk for the white of egg. 
I. Note and record : 

1. Temperature at which coagulation is first apparent. 

2. Temperature at which whole mass is coagulated. 

3. Consistency of coagulation of yolk at such temperatures. 

4. Consistency when the water reaches the boiling point. 

Experiment III. 

To determine the amount of yolk and white necessary to thicken 
a liquid : 



Egg 


Sugar 


1 


1 T. 


1 yolk 


2-3 T. 


1 white 


1-2 T. 



LABORATORY COOK BOOK. 135 



I. Utensil : A double boiler. 

II. Materials : I pint milk, 2 eggs. 

III. Proportions : 

Milk 

No. 1. 2-3 cup 

2. 2-3 cup 

3. 2-3 cup 

IV. Method of Mixing: 

Nos. 1 and 2. Heat the milk. Beat the egg until smooth, 
but not foamy. Pour the heated milk slowly upon the egg, 
stirring as you pour. Keturn the mixture to the boiler, and 
stir until the mixture thickens. Note the length of time. 
Turn the mixture into a cold vessel when it has thickened. 

No. 3. Mix the white of egg smoothly with a portion of the 
cold milk. Then proceed as in Nos. 1 and 2. 

Note results, and compare the three mixtures as to consist- 
ency and flavor. 

Queries : 

When should sugar be added in Nos. 1 and 2? How much? 
When should flavoring be added? 

How may it be determined when the mixture is cooked 
sufficiently ? 

If curdling occurs, what can be done to remedy it? 

Experiment IV. 

I. Utensils : A double boiler, small baking cups set in a large 
pan. 

II. Materials: 1 pint milk, 2 eggs. 

III. Proportions : 

Milk Egg 

No. 1. 2-3 cup 1 

2. 2-3 cup 1 yolk 

3. 2-3 cup 1 white 

1 T. cornstarch equals 1 egg, and may be used to increase thick- 
ening if desired. 

IV. Method of mixing: 

Proceed as in previous experiment (III) until the hot milk 
has been added to the egg. Fill the baking cups % full with 
the mixture. Set the cups in a pan and pour hot water 
around the cups to 2-3 their height. Place in an oven 400° 
F. and bake until the custards are set. Test with a knife. 
(Why?) 

V. Compare the three custards as to consistency and flavor. 

When should sugar and flavoring be added? 



136 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

EGGS. 

I. Composition. 

II. Nutritive value and digestibility. 

III. Methods of cooking. 

(I) In the shell. 

(II) Out of the shell. 

(Ill) Materials, seasonings and garnishes suitable for com- 
bination with eggs. 

IV. Soft-cooked eggs. 
Method I. 

Cover eggs with cold water and bring gradually to boiling 
point. Do not allow water to boil. Let stand 10 rain. 

Method II. 

Bring water to boiling point, carefully put in the eggs with 
a spoon, and place saucepan on back of stove, where water 
will not boil. Cook from 6-8 min. 

Method III. 

Use the double-boiler, having boiling water below; pour 
boiling water into the upper part and drop in the eggs 
carefully; cook ten minutes. Proportion of water 1 pint 
to 3 eggs. 

V. Hard-cooked eggs. — Extend time of the above 30-60 min. 

HARD-COOKED EGGS. 

I. Eggs sliced — icith sauce. 

6 eggs, 1 cup white sauce No. 3. 

Two or three slices of toast or halves of Shredded Wheat 
Biscuit. Make the sauce, add sliced eggs, and serve on 
toast. 

II. Stuffed eggs. 

Eggs hard cooked may be cut lengthwise or crosswise, the 
yolks removed, mashed and seasoned, moulded into balls and 
replaced in the whites, making egg baskets. Or the whites 
may be evenly filled and the two sides placed together, mak- 
ing stuffed eggs. 
Materials that may be added to the yolks: 

1. Potted meat or poultry, y 2 as much as yolks. 

2. Salmon or other delicate fish, same bulk as yolks. 

3. Grated cheese to taste, about 1 T. to 3 yolks. 

4. Oil, mustard, vinegar and parsley to taste. 

Except on No. 4, allow 1 tsp. butter melted to 3 yolks, salt and 
pepper to taste. They can be served hot with a white sauce (No. 3), 
or cold without the sauce. 



LABORATORY COOK BOOK. 137 

DEOPPED OR POACHED EGGS. 
Place in a shallow pan as many muffin rings as you have eggs to 
poach. Add enough boiling water to cover rings, add 1 tsp. salt. 
Slip an egg carefully into each ring. It requires 6 to 8 minutes to 
set. Serve on round slices of toast. 

MOULDED EGGS. 

Butter well individual moulds. Chop some parsley very fine and 
powder the inside of moulds with it ; slip in the egg carefully, sprinkle 
with salt and place a bit of butter over each. Place moulds in a pan 
of hot water and poach in a moderate oven ten minutes. Serve with 
a white bechamel or tomato sauce. 

OMELETS. 

Beat the yolks of two eggs until light colored and thick; add 2 
tablespoons of milk, y 8 tsp. of salt, 1-16 tsp. of pepper, or less. Beat 
the whites of the two eggs very stiff and dry. Cut and fold the yolks 
into the whites. 

Have a clean, smooth omelet pan. When hot. rub it around the 
edge with a teaspoonful of butter, covering both sides and bottom. 
Turn in the omelet quickly and spread evenly on the pan. Remove 
from the hottest part of the fire and cook carefully until slightly 
browned on the bottom. Place in the oven to set the top (not brown) 
only a minute or two. Cut on edges at right angles to handle of pan, 
and fold from the handle, and slip carefully on a hot platter. Serve 
plain or with a sauce. Make sauce first. 

Variations. Before folding: Chopped parsley, (finely chopped 
onion, thin slices of ham, or 3 T. chopped ham, veal, or chicken; 
stewed tomatoes, chopped mushrooms, shrimps, oysters (parboiled) ; 
grated cheese. 

OMELET SOUFFLE. 

Whites of 3 eggs Juice of % lemon 

Yolks 2 eggs iy 2 T. powdered sugar. 

Beat the whites to a very stiff froth. Beat the yolks, add them 
to the whites, then the sugar and lemon juice. Fold in carefully and 
heap into a buttered baking-dish. Dredge with powdered sugar. 
Bake slowly until a golden brown. 

CREAMY OMELET. 

3 eggs, 3 tsp. cream, 1 ssp. salt, pepper (optional.) 
Beat the eggs without separating until very foamy, add the cream 
and seasoning, and beat again. Place the bowl containing the mix- 
ture over hot water and stir constantlv until it begins to set. Turn the 



138 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 



mixture into a hot buttered frying pan. When the under surface is 
brown, fold the omelet, turn on a hot plate and serve immediately. 

CEEOLE STYLE. 
Have prepared on a hot serving-dish a can of tomatoes, stewed 
until they are reduced to a pint, and upon the tomatoes rounds 
of buttered toast for each egg to be served. Break some eggs, one by 
one, into a cup, and turn them into the blazer two-thirds filled with 
hot water; turn the flame low and put on the chafing-dish cover; if 
the water boils, turn down the flame. When the eggs are nicely 
poached, remove with a skimmer to the toast. Pour out the water 
and melt in the blazer, browning, if desired, two tablespoonfuls of 
butter; add one tablespoonful of lemon-juice; heat to the boiling point, 
dust the eggs with salt and pepper, pour over the sauce, and serve. 

WELSH RAREBIT. 
1 cup hot milk 6 Shredded Wheat Biscuits 

y± lb. cheese, grated 1 tsp. entire wheat flour 

x /2 tsp. salt 1 egg, well beaten 

14 tsp. mustard 1 tsp. butter 

Dash cayenne 
Put the milk to heat. Mix cheese, flour, egg, mustard, salt and 
cayenne in saucepan, and when the milk is scalding hot, add it, a lit- 
tle at a time, to the cheese mixture. Stir, cooking slowly, until thick 
as cream. Take from fire and add butter ; stir in well and pour over 
the biscuit that have been prepared, as in recipe No. 1. Serve at 
once. Prepare the biscuit before adding tbe milk to the cheese. 

( Biscuits dipped quickly in milk, bottom side down, drained and 
toasted in oven three to five minutes.) 

GOLDEN BUCK. 

Prepare a rarebit in one chafing-dish. Break some eggs into the 
blazer of another containing salted water just "off the boil." When 
the eggs are poached and the rarebit ready, place an egg above the 
rarebit on each piece of toast. 

CURRIED EGGS. 

6 eggs, cooked in water just below the boiling point 20 min. 

% cup of stock (fish, veal or chicken.) 

y 2 cup of milk. 

2 tbl. butter. 

2 tbl. flour or 1 tsp. cornstarch. 

% tsp. curry powder. 

1 slice onion. 



LABORATORY COOK BOOK. 139 



Teaspoonful of lemon-juice. 

Salt and pepper to taste. 

Method: Cook the onion in the butter a few minutes, then 
remove it and add the flour and curry powder; when frothy, add the 
milk and stock. As soon as the boiling point is reached set the 
blazer in the hot water pan and add the eggs cut in quarters. Season 
with salt and serve on sippets of toast. 

Light meats, fish, oysters and lobsters may be prepared in the 
same way, omitting the half cup of milk in the case of oysters. 
Chicken livers may also be prepared by the same recipe, in which case 
the livers should have been cooked previously. Or they may be sauted 
in a little hot butter in one dish, while the sauce is made in another. 

FBENCH OMELET. 

4 eggs % tsp. pepper 

4 tbl. milk 2 tbl. butter 

y 2 tsp. salt . 
Beat eggs slightly, just enough to blend yolks and whites; add 
the milk and seasonings. Put butter in hot omelet-pan; when melt- 
ed, turn in the mixture; as it cooks, prick and pick up with a fork 
until the whole is of a creamy consistency. Place on hotter part of 
range, that it may brown quickly underneath. Fold and turn on hot 
platter. 

EGG OMELET FOE TWO PEBSONS. 

2 eggs 2 T. milk 
% t. salt 1 t. butter 
% t. pepper 

Separate yolks from whites. Beat yolks till thick and lemon 
colored. Add seasoning and milk. Fold in whites beaten stiff. Heat 
frying pan, and butter sides and bottom. Turn in mixture, cook 
slowly. When "puffed" up, insert knife in mixture; if it comes out 
clean, omelet is done. Put in oven to dry off, then fold, and turn 
on to platter. Serve with white sauce or fruit. 

BAKED EGGS. 

6 eggs y 2 T. parsley 

Butter baking dishes thoroughly, dust with parsley minced fine, 
slip in egg, cook 20 minutes, if desired, hard in pan of hot water. 
Turn out and serve with tomato sauce. 

TOMATO SAUCE. 

iy 2 C. strained tomatoes 14 t. salt 

3 T. butter i/ s t. pepper 

4 T. flour 



Cheese Dishes 



WELSH RAREBIT. 

14 lb. rich cream cheese A few grains cayenne 

y± cup cream or milk 1 egg 

1 tsp. mustard 1 tsp. butter 

Y 2 tsp. salt I slices toast or cracker 

Break the cheese in small pieces, or, if hard, grate it. Put with 
the milk in a double boiler. Toast the bread and keep it hot. Mix 
the mustard, salt and pepper; add the egg and beat well. When the 
cheese is melted, stir in the egg and butter, aud cook two minutes or 
until it thickens a little, but do not let it curdle. Pour it over the 
toast. Many use ale instead of cream. 

CHEESE SOUFFLE. 

2 tbsp. butter 3 eggs 

3 tbsp. flour 1 cup grated cheese 
x /2 cup milk Dash of cayenne 

V 2 tsp. salt 
Melt the butter, add flour ; stir till smooth ; add milk and season- 
ings. Cook two minutes. Add yolks of eggs well beaten, and the 
cheese. Remove from fire and cool. Then add the whites of eggs 
beaten stiff. Turn into a buttered dish and bake twenty-live to 
thirty minutes. Serve immediately. 

CHEESE STRAWS, NO. 1. 
If the cheese straws are to be made of puff paste, roll the paste 
very thin; if they are to be made of flaky pie crust, roll the same 
thickness as for pies. When rolled cut in strips six to ten inches 
long, and cut the strips into straws one-fourth inch in width. Lay 
upon baking sheets or shallow pans, leaving a space between the 
straws about one-third the width of the straws. Grate rich Ameri- 
can cheese, season with salt and red pepper and scatter quite thickly 
over the straws and bake in quick oven. 

WELSH RAREBIT. 

1 T. butter y± t. salt 

1 t. cornstarch 14 t. mustard 

% C. milk or cream 1-16 t. cayenne 

y 2 lb. grated cheese 
Melt butter in double boiler, add cornstarch, stir until mixed, 

add milk gradually. Cook 2 min., add cheese, stir until cheese is 

melted. Season and serve on toast. 



Croquettes 



FISH CROQUETTES. 

2 cups cold flaked fish (salmon, cod or halibut). 

1 cup white sauce No. 3. % tsp. white pepper. 

y 2 tsp. salt. 
Season fish with the salt and pepper; add the white sauce and 
cool. Shape in the form of chops, cylinders, or balls, roll in crumbs, 
egg and crumbs, and fry in deep fat. Arrange on a hot dish for 
serving, and garnish with parsley. If salmon is used, finely chopped 
parsley can be mixed with the fish, and seasoned with lemon. Gar- 
nish with parsley and quarters of lemon. 

SALMON CROQUETTES. 
1% cups cold flaked salmon 1 tsp. lemon juice 

1 cup thick white sauce Salt 

Few grains cayenne 
Add sauce to salmon, then add seasoning. Spread on a plate 
to cool. Shape, dip in crumbs, egg and crumbs, and fry in deep fat, 
and drain. 

For salmon cutlets use equal parts cold flaked salmon and hot 
mashed potatoes. Season with salt and pepper. Then proceed as 
above. 

CHICKEN CROQUETTES. 

1% cups chopped, cold- 1 tsp. finely chopped parsley 

cooked fowl 1 tsp. lemon juice 

y 2 tsp. salt Few drops onion juice 

-/4 tsp. celery salt 1 cup thick white sauce 

Few grains cayenne 
Mix dry ingredients in order given. Cool, shape, crumb, and fry 
same as for other croquettes. 

White meat of fowl absorbs more sauce than dark meat. This 
must be remembered if dark meat alone is used. Croquette mixtures 
should always be as soft as can be conveniently handled, when cro- 
quettes will be soft and creamy inside. 

MOCK SWEETBREAD CROQUETTES. 

1 pair calf s brains 1 tsp. salt 

1 cup veal, chopped fine Vs tsp. pepper 

1 tbsp. flour 1 tsp. chopped parsley 

1 tbsp. butter y 2 tsp. onion juice 

1 cup milk Dash cayenne 



142 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Remove membrane and blood vessels from brains; wash well and 
soak in salted water 15 minutes. Remove from the salted water, put 
in a saucepan, cover with cold water, and bring to the boiling point. 
Drain and cool, then cut brains in fine pieces. Make a sauce of but- 
ter, flour and milk, and brains and veal, then seasonings, parsley and 
onion juice. Mix thoroughly and put on the ice until very cold. 
Shape and fry according to general directions for croquettes. 



CHEESE CROQUETTES. 

3 tbsp. butter Few grains cayenne or 

14 cup flour paprika 

2-3 cup milk Yolks of 2 eggs 

IV2 cups mild cheese, grated Salt and pepper 

Make a thick white sauce of the butter, flour and milk ; add yolks 
of eggs unbeaten; when well blended, add cheese. As soon as the 
cheese melts remove from fire, add seasoning, spread in a shallow pan 
to cool. Turn on a board, cut in small squares or strips, dip in 
crumbs, egg and crumbs again. Fry in deep fat. Serve for a cheese 
course. 

RICE CROQUETTES WITH JELLY. 

y 2 cup rice y 2 tsp. salt 

y 2 cup boiling water Yolks 2 eggs 

1 cup scalded milk 1 tbsp. butter 

Wash rice, add to water with salt, cover and steam until rice has 
absorbed water. Then add milk, stir lightly with a fork, cover and 
steam until rice is soft. Remove from fire, add egg yolks and butter ; 
spread on a shallow plate to cool. Shape in balls, roll in crumbs, 
then shape in form of nests. Dip in egg, again in crumbs, fry in 
deep fat and drain. Put a cube of jelly in each croquette. Arrange 
on a folded napkin and garnish with parsley, or serve around game. 
Make croquettes small. 



POTATO CROQUETTES. 

2 cups hot riced potatoes Few grains cayenne 

2 T. butter Few drops onion juice 

Vo tsp. salt Y^olk 1 egg 

1-3 tsp. pepper 1 tsp. finely chopped parsley 

14 tsp. celery salt, or none 
Mix ingredients in order given and beat thoroughly. Shape on 

plate with two knives, dip in crumbs, egg, and crumbs again; fry one 

minute in deep fat. 



LABORATORY COOK BOOK. 143 

BEAN CROQUETTES. 
1 cup beans 1 small onion 

4 cups water 1 t. salt 

1 bay leaf 1-16 t. pepper 

1 egg 1 T. butter 

Wash beans, soak over night. Boil slowly with bay leaf and 
onion till tender. Wash beans through colander. Season with 
butter. Salt and pepper egg; form into croquettes. Crumb, egg 
and crumb. Fry in deep fat. 



Timbales 



SWEDISH TIMBALES. 
% cup flour 1/2 cup milk 

y 2 tsp. salt 1 egg 

1 tsp sugar 1 tbsp. olive oil 

Mix dry ingredients, add milk gradually, and beaten egg; then 
add olive oil. Shape, using a hot timbale iron ; fry in deep fat until 
crisp and brown ; take from iron and invert on brown paper to drain. 

CHICKEN TIMBALES. 

(6 small moulds.) 
Chop one cupful of cold boiled chicken very fine, mid press 
through a colander. Put one tablespoon of butter into a saucepan ; 
when melted, add half a cupful of tine bread crumbs and four table- 
spoons of cream; when it is hot, add the chicken, salt, pepper, cay- 
enne, one teaspoonful of onion juice, and the yolks of two eggs well 
beaten. Mix thoroughly, take from the fire, and add the whites of 
eggs beaten stiff. When perfectly smooth lill six well-buttered tim- 
bale moulds two-thirds full, put them in a pan in which there is about 
an inch of water, cover the moulds with buttered paper, and bake in 
the oven fifteen minutes. Serve with mushroom or veloute sauce. 

MACARONI TIMBALES. 

(3-8 to 5-8 inch in diameter.) 
Cook until tender in salted water long pieces of spaghetti or fine 
macaroni. Put it into the water slowly, and it can then be turned 
so it will not break. Lay the pieces straight on a napkin to cool. 
Butter well a dome-shaped mold. Wind the spaghetti around the 
mould, holding it in place as you proceed with a layer of force-meat. 
Fill the centre with boiled macaroni and cheese, mixed with a well- 
reduced Bechamel sauce; or fill the timbale with a salpicon of sweet- 
breads and mushrooms. Make the layer of force-meat thick enough 
to give the timbale stability. Cover it with oiled paper, stand it 
in a pan of hot water, and poach in a slow oven for thirty minutes. 
This timbale may also be made in individual moulds. 

HONEYCOMB TIMBALE. 
Boil in salted water large sized macaroni. When cold, cut it 
into pieces one-quarter inch long, making rings. Butter a plain dome- 
shaped mould and line it with the rings. Fill the mould with minced 



LABORATORY COOK BOOK. 145 

uncooked chicken, turkey or veal mixed with cream sauce. Add 
three or four eggs to the creamed mince just before putting it into 
the mould. Unless the eggs are added it will not have stiffness 
enough to hold in shape. Cover the mould with oiled paper. 
Place it in a pan of hot water and poach in a: slow oven thirty min- 
utes. Cooked meat can be used, in which case allow only twenty 
minutes. 

BEEF BRAINS. 

Clean thoroughly a pair of brains and soak in cold water one 
hour, changing water frequently; put the brains into a saucepan, add 
two cupfuls of stock, two cloves, two peppercorns, two sprigs thyme, 
salt and half a cup of white wine. Simmer gently for one-half hour, 
drain and cool. When cold, cut in dice, and heat in two cups white 
sauce No. 2. Serve in pate shells or Swedish timbales. 

FISH TIMBALES. (Salmon.) 

Wash, remove eggs and ovaries. Kemove scales. Wash. Put 
in hot H 2 and let simmer .till soft. Skin. Remove bones. Macerate 
in mortar. 

Left over meat, vegetables, fish, may be used as filling for tim- 
bales. 

TO MOULD TIMBALES. 
Rub mould well with butter. Ornament with ham, tongue or 
hard-cooked eggs. Cut decorations in very thin slices. Stamp into 
shape with fancy cutter. Arrange pieces in some design round the 
mould. The butter should hold design in place. If the timbale is 
to be made of salpicon (meat and mushrooms), first line the mould 
% t° 3 /4 i ncn thick with force-meat to give stability. Cover with an 
oiled paper and poach in a slow oven 10 to 15 min. if small, and 20 
min. if large. Poaching (standing in a pan of hot water that comes 
one-half way up round the mould.) The water must not be allowed 
to boil. When centre is firm, it is done. To remove from mould let 
stand in water a minute. Invert on cloth, allowing moisture to drain 
off. Unmould on dish in which form is to be served. 

SUGGESTIONS FOR DECORATIONS OF TIMBALES. 
Egg, mushrooms, vegetables, macaroni, spaghetti, pickle, colored 
jelly (fancy designs.) 

TIMBALE CA^ES. 

1 egg yolk y 2 C. flour 

i/4 t. salt 1 T. olive oil 

1-3 C. milk 



146 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Beat egg slightly with salt and oil. Add milk and flour, beat 
until smooth. Use timbale iron to shape. Fry in deep fat until 
crisp and brown. To heat timbale iron, heat fat until it smokes, put 
iron into fat, put a little of the batter into cup, dip iron in batter % 
its depth, immerse into hot fat. 

SWEDISH TIMBALES WITH MUSHEOOMS. 

1 C. mushrooms sauted in 4 T. butter 
butter y 2 t. salt 

2 C. boiling water % t. pepper 
5 T. flour (browned) 

Make a white sauce of butter, flour and water. Cut mushrooms 
in small pieces, add to sauce. Add seasoning. Serve in timbale 
cases. 






Plain Cookery — Leftovers 

BEAN CROQUETTES. 

1 cup beans 1 small onion 

4 cups water 1 tsp. salt 

1 bay-leaf 1-16 tsp. white pepper 

1 egg 1 tbl. butter 



Wash the beans, and soak over night. Boil them slowly with 
bay-leaf and onion until tender, changing the water several times. 

Mash beans through a colander. Season with butter, salt and 
pepper; add beaten egg, form into small croquettes, roll them in egg 
and crumbs, and fry in deep fat. 

FARINA BALLS. 

14 cup farina y 8 tsp. paprika 

1 cup milk 5 drops onion-juice 

% tsp. salt Yolk of one egg 

Cook farina and milk in double boiler for one hour, then add sea- 
soning and yolk of egg well beaten. Stir well and set away to cool. 
When cold roll into balls, dip in crumbs, then in beaten egg, then in 
crumbs again and fry in deep fat. 

MACEDOINE OF VEGETABLES. 

Y 2 cup turnip y 2 cup cauliflower 

% cup carrot 1 tbl. butter 

y 2 . cup green peas 1 tsp. salt 

y 2 cup string beans y 8 tsp. paprika 

Cut the turnips and carrots into half inch dice, or with small veg- 
etable cutters cut them into fancy shapes or into small balls. 

The vegetables should be cooked separately and well drained be- 
fore being put together, and when prepared should be mixed lightly 
so as not to break them, and seasoned with butter, pepper and salt, 
or be moistened with a Bechamel or a cream sauce. The Macedoine 
may be used as a garnish for meat, or can be served separately in a 
vegetable dish. This mixture of vegetables may also be used for a 
salad. Sometimes the vegetables instead of being mixed together 
are placed in separate piles around the meat or on a flat dish, and 
then give a good effect of color. 



148 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

SCALLOPED EGGS. 

6 hard-cooked eggs % cup buttered cracker- 

1 piut white sauce, No. 1 crumbs 
% cup chopped cold meat 

Chop eggs fine. Sprinkle bottom of a bitttered baking-dash 
with crumbs, cover with one-half the eggs, eggs with sauce, and sauce 
with meat; repeat. Cover with remaining crumbs. Place in oven 
on centre grate, and bake until crumbs are brown. Ham is the best 
meat to use for this dish. Chicken, veal or fish may be used. 

VEAL LOAF. 

2 lbs. lean veal 1 T. lemon-juice 
1-3 lb. salt pork 2% tsp. salt 

4 large crackers 1 tsp. pepper 

2 eggs A few drops onion juice 

3 tbl. cream 

Wipe the veal, remove skin and membrane, chop fine, or force 
through a meat-chopper; add the pork chopped fine, then the crack- 
ers rolled, the lemon-juice, seasonings, cream, and lastly the eggs 
well beaten. Press into a loaf with rounded top, or pack into a small 
bread-pan; smooth evenly on top, brush over with white of egg, and 
bake slowly 2y 2 hours, basting frequently. Eemove from pan when 
cold, and serve cut in thin slices. 

CORNISH MEAT PIE. 

1 cup cooked meat cut in 1 tbl. butter 

small cubes 1 tbl. flour 

y 2 cup boiled potatoes cut y 2 tsp. salt 

in small cubes V 4 tsp. pepper 

1 T. onion chopped fine 1-16 tsp. celery salt 

1 cup brown stock 
Make a brown sauce of the stock, flour, butter and seasonings, add 
the meat, potatoes and onion. Line individual pie-plates with plain 
pastry; cover one-half with the meat mixture, folding the other half 
of pastry over it and pressing the edges together. Prick the upper 
crust thus formed, or cut small gashes. Brush over with milk and 
bake in a hot oven until a golden brown. 

CHICKEN IN BASKETS. 
To three cups hot mashed potatoes add three tablespoons butter^ 
one teaspoon salt, yolks three eggs slightly, beaten, and enough milk 
to moisten. Shape in form of small baskets, using a pastry-bag and 
tube. Brush over with white of egg slightly beaten, and brown in 
oven. Fill with creamed chicken. Form handles for baskets of 
parsley. 



LABORATORY COOK BOOK. 149 

CLUBHOUSE FISH BALLS. 

Boil one-half pound salt codfish until tender, changing the water 
once, that it may not be too salty. While the fish is hot pick it very 
fine so that it is feathery; it can not be done fine enough with a fork, 
and should be picked by hand. To two cups hot mashed potatoes 
add one-fourth cup milk or cream, two tablespoons butter, one-fourth 
teaspoon each salt and pepper; add one cup fish measured lightly and 
one egg well beaten. Beat the mixture very light, flour the hands and 
shape into cones. Place on a buttered baking-pan, brush with white 
of egg, and bake until a golden brown. Serve with a tomato, Be- 
chamel or egg sauce. 

HAM TIMBALES. 
1 tbl. butter y 2 cup milk 

1 tbl. flour Yolks 2 eggs 

2 c. cooked ham, chopped Whites 2 eggs 
fine 

Make white sauce of butter, flour and milk, add the ham, mix and 
add the beaten yolks of eggs. Mix again, then add the whites of eggs 
beaten stiff. Fill six custard cups two-thirds full, set them in a pan 
half filled with hot water, and bake twenty minutes; turn out and 
serve with cream sauce. 

CREAM SAUCE. 

Put one tablespoon butter in a sauce-pan with one tablespoon 
flour; rub together until smooth, but do not brown; add one cupful 
of milk and one-half cupful of cream; stir until it boils, add salt and 
pepper, and any seasoning you prefer. 

CASSEROLE OF CHICKEN AND RICE. 

See recipe for Casserole under Mutton. 



Chafing Dish Cookery 

CUKKY OF CHICKEN. 

1 3 lb. chicken 2 tbl. entire wheat flour 

3 tbl. butter 1 tbl. curry powder 

3 tbl. minced onion 1 tsp. salt 

1 pt. of stock y 8 tsp. white pepper 
Singe, wash and draw the chicken. Wipe and cut at joints into 

serving pieces, removing the breastbone. Dredge with entire wheat 
flour. Melt the butter in omelet-pan and brown the pieces of chick- 
en. Then remove to a saucepan and put the minced onion into the 
omelet-pan and cook a golden color. Sift the flour, curry, salt and 
pepper together, and add to the butter and onion. When brown, add 
a little at a time the pint of stock ; cook until it thickens, then turn it 
over the chicken and simmer until tender. Just before removing 
from the saucepan add one cup of cream ; heat and serve. 

SAUTE OF CHICKEN LIVEKS. 
6 chicken livers V? tsp. grated onion 

!y4 tsp. salt 1 bouillon capsule 

% tsp. white pepper 1 cup boiling water 

2 tbl. butter 1 T. flour 

Divide the livers into thirds. Place the blazer over the blaze; 
put in the butter; when it is melted, add the onion and seasoning, 
then the chicken livers; cook two minutes, turn, and cook one minute; 
then add two tablespoons entire wheat flour; add the cup of boiling 
water, in which has been dissolved the bouillon capsule; stir until 
thick and smooth ; set in the hot water pan to keep hot while you toast 
bread, Shredded Wheat Biscuit or crackers. Arrange the livers 
neatly on the halves, and serve with the sauce. 

CEEAMED EGGS. 

4 eggs 3 tbl. grtd. old English 
% CU P thin cream cheese 

1 tbl. butter % tsp. paprika 

14 tsp. salt 
Break the eggs separately in a saucer. Melt the butter in the 
blazer, then add the cream, and when it is hot slip the eggs in. When 
the eggs are nearly cooked, sprinkle over them the grated cheese, and 
season with salt and paprika. Place eggs on the toasted halves of 
Shredded Wheat Biscuit or toasted bread, turn the cream over them, 
and serve. 



LABORATORY COOK BOOK. 151 

MINCED LOBSTEE. 

y 2 lb. lobster y 8 tsp. paprika 

2 tbl. butter y 2 tsp. onion juice 

Kemove the meat from the shell and cut into small pieces. Melt 
the butter in the blazer, add onion-juice and paprika. Then add 
the lobster; while it is heating, toast the halves of Shredded Wheat 
Biscuit, crackers, or slices of bread; then place the lobster on neatly 
and serve while it is hot. 

LOBSTER A LA NEWBURG. 

2 cups lobster meat dice y 2 tsp. salt 

1 cup thin cream y 8 tsp. paprika 

Yolks 2 eggs, beaten light Dash nutmeg 

10 drops lemon juice 2 tbl. butter 

Put the butter in the blazer with the salt, paprika and onion- 
juice. When melted, add the lobser dice, cooking slowly for three 
minutes; then add the cream, nutmeg and yolks of eggs mixed to- 
gether; stir slowly until thickened, and serve on toast or Shredded 
Wheat Biscuit. 

OYSTER NEWBURG. 

1 pt. oysters y 8 tsp. paprika 

y 2 cup cream 2 tbl. entire wheat flour 

1 tsp. onion juice 1 tsp. lemon juice 

2 tbl. butter Yolk of 1 egg 
y 2 tsp. salt 

Pick over the oysters to be rid of all bits of shell. Melt one table- 
spoonful butter, add oysters, salt, paprika, onion and lemon-juice; 
cook three minutes, and melt remaining tablespoon butter; add flour, 
and when blended, add cream; then the yolk of the egg beaten slightly; 
cook until it thickens, stirring slowly; add to the oysters, mix and 
serve. 

CREAMED SWEETBREAD^. 

y 2 tsp. salt 2 tbl. entire wheat flour 

1 tsp. lemon juice ^4 * S P- sa lt 

1 cup milk 1-16 tsp. white pepper 

2 tbl. butter 

Place the sweetbreads in cold water for one hour, then parboil 
twenty minutes in boiling water to which have been added salt and 
lemon- juice. When taken from the boiling water, place again in cold 
water; this keeps them firm and white. Make a white sauce of 1 
cup of milk, 2 tbl. butter, 2 tbl. entire wheat flour, % tsp. salt, 1-16 
tsp. white pepper. Break the sweetbreads into small pieces, and re- 
heat in the sauce ; serve on toast or halves of Shredded Wheat Biscuit. 



152 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

SWEETBREADS A LA SCRAMBLED EGGS. 

1 sweetbread 3 tbl. butter 

3 eggs i/4 tsp. salt 

1-3 cup milk i/ 8 tsp. white pepper 

Prepare the sweetbread as directed in recipe for creamed sweet- 
breads; break into small pieces with a silver fork. Beat the eggs 
slightly; add sweetbread, salt, pepper and milk. Melt butter in 
blazer. When melted, pour in the prepared mixture and cook. 



DEVILED SHRIMPS. 

1 qt. shrimps 1-16 t. paprika 

2 T. butter 1 T. chopped parsley 
1 T. Worcestershire sauce y 2 t. mustard 

1 T. lemon-juice or vinegar y 2 t. salt 

Remove intestinal vein from shrimps. Melt butter, add other in- 
gredients, but shrimps. When hot, add shrimps, cut in pieces. Cook 
3 min. 

CREAMED SWEETBREADS. 

Parboil sweetbreads by cooking slowly in acidulated water 20 
min. Drain, plunge into cold water that they may be kept white and 
firm. Cut in y 2 inch cubes. Serve in white sauce, on toast or in 
timbale or patty shells. 



WHITE SAUCE. 

2 cups milk M>, t. salt 

4 T butter V* t. pepper 

4 T flour 
Melt butter, add flour, cook 3 min. Scald milk and add grad- 
ually. Season. 



TOMATO CHEESE AND MACARONI. 

1 cup macaroni (cooked) % t. salt 

1V 2 cups tomato % t. pepper 

V? cup grated cheese 1 t. onion 

3 T. butter 3 T. flour 

Melt butter, cook until brown, cut onion very fine and brown in 

butter; add flour and tomato slowly. Add grated cheese. When 
melted, add maraconi and seasonings. 



LABORATORY COOK BOOK. 153 

OYSTEK KAEEBIT. 

1 pt. oysters V2 t. mustard 

2 eggs 1 cup oyster liquor 

2 T. butter i/4 cup bread crumbs (soft) 

14 t. salt 1 cup grated cheese 

1-16 t. paprika Crackers 

Melt butter, add seasonings, bread crumbs, and cheese; when 
smooth add oysters which have been scalded, hard muscle removed and 
drained and eggs well beaten. When cheese is melted and is smooth 
serve on crackers. 



Invalid Cookery 

BEEF TEA. 

Take one pound of juicy beef and remove all the fat; cut in small 
pieces, put in an earthen pot, add one quart of cold water and cover 
closely. Let it soak for one hour, then simmer gently for two hours, 
or until the strength is extracted from the beef; strain and season 
with salt and pepper. 

BEEF ESSENCE. 

Mince finely one pound of lean, juicy beef, from which all fat has 
been removed; put in a wide-mouthed bottle or fruit-jar; cork tightly; 
put the jar in a kettle of cold water over a slow fire and let it simmer 
for three hours. Strain, season with salt and red pepper. 

BEEF JUICE. 
Place half a pound of lean, juicy beef on a broiler over a clear, 
hot fire; heat it through; press out the juice with a lemon-squeezer 
into a hot cup; add salt, and serve with toast or crackers. 

MILK AND ALBUMEN. 

Put into a clean quart bottle a pint of milk, whites of two eggs, 
a pinch of salt. Cork well and shake for five minutes. 
BEEF TEA WITH OATMEAL. 

Mix a tablespoonful of well-cooked oatmeal with two of boiling 
water; add a cupful of strong beef tea and bring to the boiling point. 
Bice may be used instead of oatmeal. Salt and pepper to taste, and 
serve with either bread or crackers. 

CHICKEN BROTH. 

A fowl cut up and skinned, the bones broken with a mallet; put 
into a dish with cold water enough to cover; boil slowly for three or 
four hours; you can use a little rice in it if you wish. 1 T. salt. 

MUTTON BROTH. 
Cut fine two pounds of lean mutton, without the fat or the 
skin; tablespoonful of barley, one quart of cold water, teaspoonful 
of celery, teaspoonful of salt. Boil slowly for two hours. 

OYSTER BROTH. 

Cut into small pieces a pint of oysters and one and one-half pints 
cold water; let them simmer gently for ten minutes over the fire; 
skim, strain, season and serve with toast. 



LABORATORY COOK BOOK. 155 

JUNKET. 
1 pt. warm milk 1 T. sugar 

% tablet rennet 
Heat milk to lukewarm temperature, add sugar and rennet. Stir 
till mixed. Cool, set in cool place, do not jar. Serve with cream. 

EGG WATER. 

Stir the whites of two eggs into half a pint of ice water without 
beating. Add enough sugar or salt to make it palatable. Especially 
good for children teething and for diarrhoea. 

EGG BROTH. 
Beat one egg and half a teaspoonful of sugar until very light. 
Pour into it a pint of boiling water. Stir it to keep it from curdling. 
Add salt and keep it hot. 

CORN TEA. 
Parch brown a cupful of dried sweet corn, grind or pound it in 
a mortar ; pour over it two cups of boiling water. Steep for a quarter 
of an hour. This is a light and nutritious drink. 

RICE COFFEE. 
Parch and grind like coffee half a cupful of rice; pour over it a 
quart of boiling water, stand where it will keep hot, but not boil. 
Strain, add boiled milk and sugar. Especially good for children. 

CRUST COFFEE. 
Take a pint of crusts — those of Indian meal are best — brown well 
in a quick oven; pour over them three pints of boiling water; steep 
for ten minutes, and serve with cream. 

TEA. 
Tea should be made in an earthen pot, first rinsing with boiling 
water. Allow a teaspoonful of tea to each half pint of water. Put 
in tea; let it stand a few minutes in the steaming pot; add freshly 
boiling water; let it stand where it will keep hot, but not boil, be- 
tween three and five minutes. 

COFFEE. 

Stir together two tablespoonfuls of coffee, four of cold water and 
half an egg. Pour on them a pint of freshly boiling water; let it boil 
for five minutes. Stir down grounds; let it stand where it will keep 
hot for five minutes longer, and before serving put the sugar and 
cream in the cups, and pour the coffee on them. 



156 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

BEEF BALLS. 
Take a small piece of steak from top of round, wipe and cut in 
one-third inch strips. With a knife scrape the freshly cut surface, 
removing all that is possible of the soft part of the meat; then turn 
and scrape the other side. Season with salt ; if pepper is desired, use 
sparingly. Form into small balls, using as little pressure as possible. 
Cook one minute in a hot omelet-pan sprinkled with salt, shaking pan 
to keep the balls in motion. Arrange on small pieces of buttered toast 
and garnish with parsley. 

LEMONADE WITH EGG. 
Beat one egg with two tablespoonfuls of sugar unitl very light; 
stir in three tablespoonfuls of cold water and the juice of a small 
lemon. Fill a glass with pounded ice. Drink through a straw. 

BARLEY WATER. 
Wash thoroughly two ounces pearl barley in cold water; add two 
quarts of boiling water, and boil until reduced to one quart, or about 
two hours, stirring frequently. Strain, add the juice of one lemon, 
and sweeten. For infants, omit the lemon-juice. 

TOAST WATER. 
Toast three slices of stale bread very dark brown, but do not 
burn; put into a pitcher, pour over it a quart of boiling water, cover 
closely, and let it stand on ice until cold. Strain; a little wine and 
sugar ma} 7 be added if desired. Especially good for nausea from diar- 
rhoea. 

i 
APPLE WATER. 

Slice into a pitcher half a dozen juicy, sour apples; add a table- 
spoonful of sugar, pour over them one quart boiling water; cover close- 
\j until cold; strain. This is slightly laxative. 

GUM ARABIC DRINK. 

Dissolve an ounce of gum arabic in a pint of boiling water; add 
two tablespoonfuls of sugar, a wine glass of sherry, and the juice of 
a large lemon. Cool and add ice. 

FLAXSEED LEMONADE. 

Into a pint of hot water put two tablespoons of whole flaxseed; 
steep for an hour, strain and add juice of a lemon ; 2 T. of sugar. Put 
on ice till wanted. 



LABORATORY COOK BOOK. 157 

IRISH MOSS. 
Wash thoroughly Carrageen moss; pour over it two cups of boil- 
ing water ; let it stand where it will keep hot for two hours, but do not 
let it boil. Strain, add juice of lemon, and sugar to taste. Slippery 
elm may be used in the same way, a tablespoonful of the powder to 
each cup of boiling water. 

BRAN TEA. 

To a pint of wheat bran add a quart of boiling water; let it stand 
where it will keep hot, but not boil, for an hour. Strain, and serve 
with sugar and cream. This makes a palatable and nutritious drink. 

FLOUR GRUEL. 

Mix a tablespoon of flour with milk enough to make a smooth 
paste, and stir it into one quart of boiling milk. Boil for half an 
hour, and be careful not to let it burn. Salt and strain. A very 
good gruel for diarrhoea. 

OATMEAL GRUEL. 
Boil one tablespoonful of oatmeal and one pint of water three- 
quarters of an hour. Put it through strainer. If too thick reduce 
Avith boiling water, or you can add milk if you choose. 

CRACKER GRUEL. 
Pour one pint of boiling water over three tablespoonfuls of fine 
cracker crumbs; add one teaspoonful, of salt. Boil up once. Serve 
immediately. 

INDIAN MEAL GRUEL. 

Mix a scant tablespoonful of Indian meal with a little cold wa- 
ter; stir into one pint of boiling water. Boil half an hour; strain and 
season. Sugar and milk may be added, if liked. 

ARROWROOT GRUEL. 

Mix a teaspoonful of arrowroot with four of cold milk; stir it 
slowly into half a pint of boiling milk, and then simmer for five min- 
utes. Must be stirred all the time. Add half a teaspoonful of sugar, 
one of cinnamon (or in place of cinnamon use a little brandy or a 
dozen large raisins.) You can make a cornstarch or rice flour gruel 
in the same way. 

MULLED WINE. 
Into half a cup of boiling water put two teaspoonfuls broken 
stick cinnamon, half a dozen small cloves. Let them steep for ten 



158 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

minutes, and then strain. Beat together until very light two eggs, 
two tablespoons sugar and stir into the spiced water. Pour into this 
one cup of sweet wine, boiling hot. 

Pouring it several times from one pitcher to another will make it 
light and foamy. Serve hot. Do not boil in tin. 

MILK PUNCH. 

Half a pint of fresh cold milk, two teaspoonfuls of sugar, one 
ounce of brandy or sherry, and stir until the sugar is dissolved. 

EGGNOG. 
Beat the white of an egg stiff, then stir into it a tablespoonful of 
sugar, the yolk of the egg, tablespoonful of ice water, milk and wine. 
Do not beat it, but stir gently. 



Puddings 

POOE MAN'S PUDDING. 
4 cups milk y 2 t. salt 

y 2 cup rice y 2 t. cinnamon 

i/ 4 cup molasses 1 T. butter 

Wash rice; mix ingredients, pour into buttered baking dish. Bake 
slowly 3 hours. Stir with fork. Add butter towards last of cooking. 

BANANA BETTY. 

Remove crusts from part of a loaf of stale bread. Slice as thin 
as possible. Brown delicately, spread with butter. Butter baking 
dish, sprinkle with crumbs, add layer of toast, layer of bananas 
peeled and cut in quarters, lengthening. Sprinkle with sugar, cinna- 
mon, lemon juice. Kepeat. Add 1 cup boiling water. Cover with 
crumbs. Bake covered. Serve with lemon juice. 

CHOCOLATE STEAMED PUDDING. 

3 T. butter 214 cups flour 

2-3 cups sugar ±y 2 t. baking powder 

1 egg 2 sq. chocolate 

1 cup milk 14 t. salt 

Cream butter, add sugar, egg well beaten. Mix and sift flour, 
salt and baking powder, add alternately with milk, add chocolate. 
Turn in mould. Steam 2 hours. 

APPLE FLOAT. 

16 apples % cups sugar (put in warm) 

Whites 2 eggs Whipped cream 

Pare, quarter, core apples. Cook in double boiler till soft. Beat 

free from lumps, when soft add warm sugar. Beat eggs dry. Add 

apple, beat until light. Serve with whipped cream. 

CHOCOLATE CUSTAKD.. 

2 cups milk 3 T. grated chocolate 

3 yolks 1 t. vanilla 
% CU P sugar 

Put milk in double boiler; when hot, add egg yolks, sugar and 
grated chocolate. Cook until spoon is coated. Use egg whites for 
meringue. 



160 



THE WORCESTER DOMESTIC SCIENCE SCHOOL. 



STEAMED FEUIT PUDDING. 



li/2 C. shredded wheat 

crumbs rolled and sifted 
V 2 C. whole wheat flour 
1/4 C. sugar 
% C. chopped suet 
1 t. baking powder 
i/ 2 t. salt 
i/g t. cinnamon 
Directions : 
dry ingredients. 



14 C. chopped English 

walnuts 
y 8 t. nutmeg 

1/2 wine glass sherry wine 
14 C. shredded figs 
14 C. shredded dates 
i/4 C. chopped apple 
2i/4 C. milk 
Koll all chopped fruit and suet in flour. Sift all 
Have water boiling before pudding is put in kettle. 



Butter the mould, place on trivet. Steam 2y 2 hours. 



SUET PUDDING. 

y 8 t. cinnamon 



21/2 C. flour 
1 t. soda 
1/2 t. salt 
1% C. milk 
1 C. chopped suet 
Steam three hours in buttered mould. 



i/g t. nutmeg 



1 C. raisins or currants 
i/2 C. molasses 



SAUCE. 

1 T. cornstarch dissolved in IT. butter 

milk or water 1 egg 

1 C. sugar i/4 t. vanilla 



SUET STEAMED PUDDING. 



1 t. salt 
1/2 t. ginger 
1/2 t. clove 
y 2 t. nutmeg 
1 t. cinnamon 
Add molasses and milk to suet r 

combine mixtures. Turn into buttered moulds. Steam 3 hours. 

Serve with hard sauce or sterling sauce. 



1 C. chopped suet 
i/o C. molasses 
iy 2 C. milk 
3 C. flour 
1 t. soda 
Mix and sift drv ingredients. 



STEELING SAUCE. 



% 



C. butter 1 t. vanilla 

1 C. brown sugar 4 T. milk 

Cream butter. Add sugar gradually, and milk and flavoring 
slowly to prevent separation. 



LABORATORY COOK BOOK. 161 

CHOCOLATE BREAD PUDDING. 

2 C. bread crumbs y 2 C. sugar 

3 C. scalded milk % t. salt 

1 egg 1 sq. chocolate, melted 

Scald milk, break bread in small pieces, pour on milk, add sugar, 
salt, egg well beaten. Let stand 1 hour, then bake until slightly firm. 

HARD SAUCE. 

1 C. confectioner's sugar 1-3 C. butter 
1-3 t. vanilla 

Cream butter, add sugar gradually, add flavoring. Make in fan- 

CHOCOLATE CORNSTARCH PUDDING. 

4 cups milk 2 T. hot water 
3 T. cornstarch 4 T. sugar 

% cup sugar 1 t. vanilla 

2 eggs f. g. cinnamon 

2 sq. chocolate 

Mix cornstarch with a little cold milk, scald remainder of milk. 
Beat eggs, add sugar, pour scalded milk over eggs. Melt chocolate, 
add water and sugar, when smooth, add to milk mixture. Cook 10 
min. Mould. 

YORKSHIRE PUDDING. 
1 cup milk 2 eggs 

1 cup flour 14 t. salt 

Mix salt and flour, add milk gradually to form a smooth paste, 
then eggs beaten light. Cover bottom of pan with melted fat. Bake 
25 min. in hot oven. Cut in squares when serving. 

RICE PUDDING WITH PEACHES. 

3 cups milk 6 T. sugar 

14 t. salt 2 eggs 

y 2 cup rice V2 cup peaches 

Cook blanched rice in milk in double boiler covered till soft, 
add sugar, eggs well beaten and peaches. Bake 10 minutes. 

ORANGE PUDDING. 
Cut 5 oranges in slices. Place in glass dish, add 1 cup sugar. 
Let stand covered. Make a custard of 

1 cup sugar 1 T. cornstarch 

3 egg yolks 1 pt. milk 

14 t. vanilla 
LTse whites of eggs for meringue. Pour custard over oranges. 



1G2 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

COFFEE SOUFFLE, 

V/2 cups strong coffee 1 t. gelatine 

1 cup milk 14 t. salt 

1-3 cup sugar y± cup water 

3 eggs 
Hydrate gelatine in water. Put coffee and milk in doube boiler, 
add dissolved gelatine. Beat egg yolks slightly, add sugar and salt. 
Four hot mixture on eggs, stirring constantly. Cook till spoon is 
coated. Let stand in dish cooked in, stirring occasionally. Fold in 
egg whites beaten stiff when cool. Before it thickens pour into 
mould. 

KHUBABB PUDDING. 

Butter baking dish. Cover bottom with slices of bread well but- 
tered. Cover with cubes of rhubarb. Sprinkle with sugar. Kepeat. 
Bake covered 30 min. 



GKAHAM PUDDING. 

2 C. graham flour 1 C. molasses 

1 C. raisins 1 C. sweet milk 

1/2 t. salt 2 t. soda 

Steam 2 hours. Serve with hard sauce. 



DATE PUDDING. 

1 C. suet or butter 1/0 t. salt 

1 C. sugar 1 T. cinnamon 

1 C. milk 2 T. baking powder 

1 lb. dates 3 C. flour 

2 eggs 

Sift dry ingredients, stone dates, cut in small pieces, roll in flour, 
add egg yolks beaten light, fruit, milk, ami egg whites beaten stiff 
fold in last. Steam 3 hours. 

SALLY LUNN. 

1 cup scalded milk 3 eggs 

2 T. butter 14 cup lukewarm water 
2 T. sugar % yeast-cake 

1/2 t. salt Flour 

Scald milk. Dissolve yeast-cake in cup warm water. Pour 
milk over butter and salt. When lukewarm, add yeast and flour to 
make a stiff batter. Let rise till light. Beat eggs well. Whip into 
batter, pour into buttered gem-pans. Let rise again. Bake. 



LABORATORY COOK BOOK. 163 

SNOW PUDDING. 

Make a lemon jelly. Place in bowl of ice. When it begins to 
thicken, beat with Dover egg-beater until it becomes white and a mass 
of froth. Turn into mould to harden. Serve with boiled custard 
or any preserve or compote of fruit. 

CARAMEL CUSTAED. 

2 cups scalded milk % t. vanilla 

2 eggs slightly beaten 3-8 cup sugar 

14 t. salt 
Melt sugar till water is evaporated. Add milk gradually, eggs 

slightly beaten, add salt and vanilla. Bake as custard in buttered 

mould. 

COTTAGE PUDDING. 

% cup butter 214 cups flour 

2-3 cup sugar 4 t. baking powder 

1 egg V2 t. salt 

1 cup milk 
Cream butter, add sugar gradually, egg well beaten; sift baking 
powder with flour and salt and add alternately with milk. Bake 35 
min. Serve with lemon sauce. 

LEMON SAUCE. 
y 2 cup sugar 2 T. butter 

1 cup boiling water IV2 T. lemon-juice 

1 T. cornstarch ■ 1-16 t. salt 

Mix sugar and cornstarch, add water gradually. Cook 5 min. 

Add butter and flavoring just before serving. 



PLUM PUDDING. 
3% C. flour 1 t. ground cloves 

1 C. seeded raisins 2 t. ground cinnamon 

1 C. currants 1 C. molasses (warmed) 

1 C. chopped suet 1 C. milk 

14 lb. chopped citron 1 t. soda 

It. salt 
Mix all dry ingredients except soda. Add milk slowly, sift soda 
into molasses and add to rest quickly. Put into an oiled melon mould. 
Steam 4 hours. When done cover with English walnuts, sticking 
them in about % inch. Pour a glass of brandy over all. Ignite the 
brandy, place on table while burning. Serve with hard sauce flavored 
with nutmeg, cinnamon and wine. 



164 THE WORCESTER DOMESIC SCIENCE SCHOOL. 

CREAM PUFFS. 

y 2 cup butter 4 eggs 

1 cup boiling water 1 cup flour 

Put butter and water in saucepan. When boiling add flour all 
at once; stir till smooth. Remove from fire, add unbeaten eggs one 
at a time. Mix thoroughly. Drop by spoonfuls on buttered sheet 
iy 2 inches apart. Bake 30 min. in moderate oven. Make incision in 
top large enough to admit filling. 

CREAM FILLING. 
% cup sugar 2 cups scalded milk 

i/ 8 t. salt 5 T. flour 

2 eggs 14 t. lemon extract 

Mix dry ingredients; add egg slightly beaten. Pour on scalded 
milk. Cook 5 min. Stir till thick; cool and flavor. 

COFFEE CORNSTARCH PUDDING. 

2-3 cup strong coffee 1-3 cup sugar 

2% T. cornstarch y± cup cold water 

y 2 cup English walnut meats 
Put coffee in double-boiler; add sugar, dissolve cornstarch in cold 

water and add. Cook till thickens. Add chopped walnuts. Pour 

in moulds. Serve with whipped cream and sugar. 

CHARLOTTE RUSSE. 
1 cup cream 3 T. powdered sugar 

1 egg white V2 t. vanilla 

Beat cream till stiff. Beat egg white stiff; add gradually, sug.ir 
and flavorig. Combine with cream. Line glass cups with sponge- 
cake, cut in narrow strips, or lady-fingers. Fill with mixture. Gar- 
nish with Angelica or cherries. Serve very cold. 

DATE FILLING. 

1 lb. dates Grated rind and juice of one 

1 cup water lemon 

1 T. sugar 1/2 T. butter 
Cook all till soft. Spread on bread. 

CARAMEL PUDDING. 
% cup brown sugar 3 T. cornstarch 

2 cups milk 1 t. vanilla 
y 2 cup water 1 egg 

Melt sugar. Add water. Stir till dissolved. Scald milk, 
add cornstarch moistened with milk. Cook 5 min. Add caramel, 
egg well beaten. Cook 1 min. Add vanilla. Pour into mould. 
Serve with whipped cream. 



LABORATORY COOK BOOK. 165 

SNOW BALLS. 

V2 cup butter 2 1 > 4 cups flour 

■ V'2 cup sugar S 1 /^ t. baking powder 

Y 2 cup milk 4 egg whites 

Cream the butter; add sugar gradually. Sift flour with baking 
powder and add alternately with milk, add whites beaten stiff. Steam 
40 min. in buttered cups or mould. Serve with fruit or sauce. 

ORANGE TKIFLE. 

2 T. gelatine Grated rind one lemon and 
!/4 cup cold water orange 

V 2 cup boiling water Juice 1 lemon 

1 cup sugar 1 jar cream 

1 cup orange juice 
Hydrate gelatine. Add sugar to fruit juices. Add gelatine to 
boiling water. Pour over fruit juices when it begins to thicken. 
Fold in cream beaten. 

Or make orange jelly reserving % of mixture. Chill and fold 
cream in remaining mixture. When firm turn out, garnish with 
cubes of orange jelly. 

CARAMEL PUDDING. 

% cup brown sugar 2 cups milk 

y 2 cup water 1 egg 

3 T. cornstarch 1 t. vanilla 

Cook sugar to a caramel, add % cup water and stir till dissolved. 
Moisten the cornstarch with a little cold milk. Scald milk in double 
boiler and add the cornstarch. Cook briskly 5 min. Add caramel, 
stirring constantly. Add egg well-beaten. Cook one min. Cool 
slightly, add vanilla, and pour into mould. When cold, turn out and 
serve with whipped cream. 

IEISH MOSS BLANC MANGE. 

Mj cup Irish moss 1 qt. milk 

1 ss. salt 1 t. vanilla 

Pick over the moss. Wash moss and soak it in cold water 15 
min. Tie in cheese-cloth bag and put into double boiler with milk. 
Boil until the milk will thicken when cooled in a spoon. Add salt, 
strain and flavor. Mould in egg shells. Break pieces from end of 
egg shell size of 5c piece. Turn out egg. Scald out shell. Stand 
upright in flour. Fill with blanc mange. When stiff, pick shell 
off carefully. Put maraschino cherry on top. Serve with thin 
cream flavored with fruit juice. 



166 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

FOAMY SAUCE. 

Whites 2 eggs 1 t. vanilla 

1 cup powdered sugar 1 T. grape jelly 

-/4 CU P h°t m ilk 

FLOATING ISLAND. 
1 pt. water 3 egg whites 

1 cup sugar Juice of 3 lemons 

2 T. gelatine 

Mix sugar and water. When boiling remove from fire, add lem- 
on juice and hydrated gelatine. Stir till dissolved. Allow to cool. 
Stir often to prevent settling. Beat egg whites, fold in mixture when 
just beginning to become hard. Pour in mould. Serve with cus- 
tard made from yolks. Garnish with violets. 

BANANA PUDDING. 

1 qt. milk y 2 C. sugar 

3 yolks of eggs 1 t. cornstarch 

Make custard. Slice 3 bananas very thin. Place in pudding 
dish; pour custard over them. Make meringue of 3 whites. Cover 
top; bake till golden brown. 

CHOCOLATE BREAD PUDDING. 

2 C. bread crumbs *4 t. salt 

3 C. scalded milk 1 egg 

V2 C. sugar 1 sq. chocolate, melted 

Scald milk, break bread in small pieces, pour on milk, add sugar, 
salt, egg well beaten. Let stand 1 hour, then bake until slightly 
firm. 



STEAMED PUDDINGS 

FIG PUDDING. 

y 2 cup chopped figs y 2 cup chopped almonds 

y 2 cup chopped suet 4 eggs 

2 cups bread-crumbs 2 tsp. baking-powder 

y 2 cup sugar 2 tsp. lemon-juice 

1 cup milk 1 tsp. almond flavoring 

14 cup flour 
Flour the fige and suet. Soak the bread-crumbs in the milk, 
add the sugar, then the yolks of eggs, and beat well ; then add slowly, 
stirring all the time, the figs, suet, almonds, flour mixed with baking- 
powder, flavoring, and lastly the whites of eggs well beaten. Turn 



LABORATORY COOK BOQK. 167 

into a buttered mould, filling three-fourths full; steam for three 
hours. This mixture will fill twelve individual moulds. If small 
moulds are used, place a star of Angelica in the bottom of each one, 
and cover it with a thin layer of boiled rice; then fill them one-fourth 
full with the pudding-mixture. Place them in a pan of hot water, 
cover with buttered paper and poach on the top of the range V/2 hours. 
This pudding can have brandy poured over it, and lighted the same as 
plum pudding. Serve with foamy sauce. 

FEENCH FKUIT PUDDING. 

1 cup chopped suet 1 tsp. clove 

1 cup molasses y 2 tsp. salt 

cup sour milk ±14 cups chopped raisins 

IV2 tsp. soda % cup currants 

1 tsp. cinnamon 2% cups flour 

Add molasses and sour milk to suet. Add two cups flour sifted 
with soda, salt and spices. Add fruit, covered with the remaining 
flour. Turn into buttered mould, cover and steam four hours. Serve 
with foamy sauce. 

y 2 cup butter 1 egg 

1 cup powdered sugar 2 T. wine or vanilla 
Cream butter, add gradually sugar, egg well beaten, and flavor- 
ing. Beat while heating over hot water. 

STEAMED FEUIT PUDDING, NO. 2. 

(Vital Question, No. 77.) 
3 cups Shredded Wheat 2*4 cups milk 

Biscuit crumbs sifted % tsp. nutmeg 

% cup entire wheat flour 1 wine glass sherry wine 

V-2 CU P sugar y 2 cup shredded figs 

V2 CU P butter i/9 cup shredded dates 

2 tsp. baking powder % cup shredded nuts 

1 tsp. salt (English walnuts and 

i/4 ^p. cinnamon almonds) 

Have water boiling before beginning the pudding. Bub crumbs, 
butter and sugar together; add flour and baking-powder sifted to- 
gether; spice, salt, fruit, nuts, wine, mix well, add the milk, turn into 
a buttered mould, and steam three hours. 

SHBEDDED WHEAT BISCUIT, STEAMED FEUIT PUDDING, 

AND HAED SAUCE. 

(Vital Question, No. 78.) 

3 cups rolled shredded 1 cup entire wheat flour 
wheat biscuit % tsp. baking powder 



168 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Y 2 cup water 14 tsp. nutmeg 

1 cup washed and chopped 1 scant tsp. soda 
raisins 14 tsp. cinnamon 

2 apples chopped with % CU P molasses 
raisins 2 cups sweet milk 

14 tsp. salt 
Put the water on to boil before beginning the pudding. Then 
butter the mold. Mix the butter and rolled Shredded Wheat Biscuit 
together. Add the flour in which the baking powder has been mixed, 
then the salt, cinnamon, nutmeg and chopped fruit. Mix well. Add 
the soda to the molasses, stir till foamy, add to the mixture. ' Mix, 
and add the two cups milk ; stir it in well, pour into the buttered 
mould, cover, put into the kettle of boiling water and cook three hours. 
Serve with hard sauce. 

APPLE AND BKOWN BREAD PUDDING. 

1 pt. brown bread crumbs 2 T. flour 

2-3 C. suet or 3 t. lard 1 egg 

1 pt. chopped apple 1 C. milk 

y 2 t. salt y 2 t. ginger 

Mix crumbs and lard, add apple, salt, flour. Beat egg, add 

milk; stir into dry ingredients. Steam 2 hours. Serve with lemon 
or hard sauce. 

COCOANUT SNOW PUDDING. 

2% T. gelatine 2 C. boiling water 

1/2 C. cold water 2-3 C. sugar 

3 egg whites % C. pineapple 
% C. cocoanut 

Hydrate gelatine. Scald pineapple. Mix sugar and boiling wa- 
ter; add gelatine and pineapple. Place in pan of ice water. When 
mixture begins to thicken add cocoanut and beat with egg beater. 
When mixture is white fold in whites beaten stiff. Mould and serve 
with cream. 

INDIAN PUDDING. 

3 C. milk (scalded) % t. salt 

3-3 C. Indian meal % t. ginger 

14 C. molasses y 8 C. sugar 

1 egg 
Pour scalded milk slowly on meal. Cook in double boiler 20 
min. Add molasses, sugar and salt and ginger. Lastly add egg 
well beaten. Pour into buttered dish. Cook in moderate oven 
until firm, about 1 hour. 



LABORATORY COOK BOOK. 169 

DUTCH APPLE PUDDING. 
Make dough of — 
2 C. sifted pastry flour y± C. butter or lard 

V 2 t. salt 1 egg 

3 1/2 t. baking powder y 8 C. milk 

Spread dough in baking-dish, place apples pared, cored, and cut 
in y 2 inch pieces in dough in two layers. Sprinkle with sugar and cin- 
namon. Bake in oven until apples are soft. Serve with lemon sauce 
or whipped cream. 

SUET PUDDING. 
2 C. graham flour 1 C. chopped suet rolled in 

1 C. raisins or currants flour 

1 ss. salt % C. milk 

y 8 t. cinnamon V 2 C. molasses 

% t. nutmeg y 2 t. soda 

Steam 3 hour sin buttered mould. 

NORWEGIAN PEUNE PUDDING. 

y 2 lb. prunes 1 1-3 C. boiling water 

2 C. cold water 5 T. cornstarch 
1 C. sugar 1 T. lemon juice 

Pick over and wash prnes. Soak 1 hour in cold water, boil in 
same water until soft. Remove stones, obtain meat from a few 
stones, add sugar and boiling water. Dilute cornstarch with cold 
water enough to pour easily, add to prune mixture and cook five min- 
utes. Mould, serve with custard or cream. 



Desserts 

PKUNE WHIP. 

1-3 lb. prunes 1/2 cup sugar 

Whites 5 eggs y 2 tbl. lemon-juice 

Pick over and wash prunes. Soak 1 hour in cold water, boil in 
water to cover ; cook in same water until soft ; remove stones and rub 
prunes through a strainer; add sugar and cook five minutes; the mix- 
ture should be the eonsistencyof marmalade. Beat whites until 
stiff, add prune mixture gradually when cold, and lemon-juice. Pile 
lightly on buttered pudding-dish; bake twenty minutes in slow oven. 
Serve cold with boiled custard. 

CUSTAED. 

1 pt. milk 14 C. sugar 

3 egg yolks Pinch salt 

CIRCASSIAN PUDDING. 
Boil six tablespoonfuls of bread-crumbs in two cupfuls of milk; 
then add the yolks of three eggs beaten with six tablespoonfuls of 
sugar and one teaspoonful of butter; take from the fire and stir io 
slowly the well-beaten whites of the eggs ; add one teaspoonful of 
vanilla and a grating of nutmeg; when cold put it in a dish and bake 
a light brown ; serve with foam sauce. 

FOAM SAUCE. 
Beat the whites of three eggs to a stiff froth ; add half a cupful 
of powdered sugar, and flavor with vanilla, sherry, brandy or the 
juice of a lemon; add quickly one cupful of boiling water and serve at 
once. 

CHOCOLATE AND ALMOND PUDDING. 

(a) 1 tbl. butter, y 2 cup flour, y 2 cup grated chocolate, % cup 
milk. 

(b) 5 egg yolks beaten with % cup sugar until very creamy; 1 
cup almonds chopped fine, rolled in flour. 

(c) Whites beaten stiff. 

Mix a thoroughly ; cook until boiling, turn out to cool, then add ~b, 
a spoonful at a time, beating constantly ; fold in c, fill buttered mould, 
steam one hour, turn out and serve with hard sauce. 



LABORATORY COOK BOOK. 171 

GINGER PUDDING. 

1-3 c. butter 3y 2 tsp. baking powder 

y 2 c. sugar 14 tsp. salt 

1 egg % c. ginger cut in cubes 
2y 4 c. flour 1 c. milk 

Cream butter, add sugar gradually and egg well beaten; mix and 
sift the dry ingredients; add alternately with milk. Turn into but- 
tered mould, cover and steam two hours. Serve with boiled custard 
(1 pt. milk), flavored with 2 tbl. syrup from ginger. 

SNOWBALLS. 

Snowballs are made of three eggs, one cupful of sugar, one scant 
cupful of sifted flour, one teaspoonful and a half of baking powder, 
three tablespoonfuls of water, the grated yellow rind of one lemon 
and two tablespoonfuls of lemon-juice. 

Beat the sugar and yolks of eggs together until light, and beat 
the whites to a stiff froth in another bowl. Now beat the water, 
lemon-rind and juice into the yolks and sugar; then add the beaten 
whites, and finally the flour and baking powder mixed. Stir quickly 
and well. Pour this batter into fifteen little stone or earthen cups 
that have been well buttered, and cook in a steamer for half an hour. 
Have three tablespoonfuls of powdered sugar on a plate, and when 
the snowballs are done, turn them out of the cups upon this plate and 
roll them in the sugar. Serve at once with hot, clear wine sauce. 

CHERRY TAPIOCA. 

Cover one cupful of pearl tapioca with two cupfuls cold water; 
let it stand until all the water is absorbed ; now put the tapioca into 
a double boiler, add the juice from one pint can cherries and cook 
slowly about half an hour ; then stir in the cherries, turn into a mould, 
and when very cold turn into a glass dish, and serve with whipped 
cream sauce. 

WHIPPED CREAM SAUCE. 

Whip one cupful of cream; add half a cupful of powdered sugar, 
the white of one egg, beaten stiff, and one teaspoonful of vanilla. 

APPLE PORCUPINE. 
Wipe, core and pare 6 apples. Make a syrup of 1% C. water. 
Boil 8 min., add apples and cook until soft. Remove apples, fill cav- 
ities with jelly, stick almonds into apples. Pour syrup around apples. 

MAPLE MOUSSE. 

li/4 T. granulated gelatine 14 C. cold water 

% C. cold water 3 yolks of eggs 

2 C. maple sugar 1 pint thick cream 



172 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Put gelatine in cold H 2 for 1 hour. Place mould in cold water. 
Add water to sugar, stir until dissolved and cook until it hairs. Re- 
move from fire, add gelatine slowly, stirring well. Allow mixture 
to cool slightly. Add one-half syrup slowly to beaten eggs. Turn 
into remaining syrup. Beat with Dover egg beater until cold. Beat 
cream, fold cream into mixture, turn into mould. Pack in ice for 3 
hours, or leave in cold place over night. 

TAPIOCA CREAM. 

14 C. pearl tapioca or 2 egg yolks 

iy 2 T. minute tapioca 1-3 C. sugar 

2 C. scalded milk % t. salt 

1 t. vanilla 2 egg whites 

Wash tapioca and soak 1 hour in cold water to cover; then cook 
until transparent, drain, add scalded milk, egg and sugar. Cook as 
for a custard. Cool, add beaten egg whites (stiff), add vanilla. 

PRUNE WHIP. 

1-3 lb. prunes Whites 5 eggs 

y 2 cup sugar V2 T. lemon juice 

Pick over and wash prunes, then soak 1 hour in cold water to 
cover. Cook in same water until soft. Remove stones and rub 
prunes through a strainer, add sugar, cook 5 min. Beat egg whites 
stiff, add prune mixture when cold, and lemou juice. Put in but- 
tered baking dish and bake 20 min. in slow oven. Serve cold with 
boiled custard. 

APPLE CHARLOTTE. 
1 medium apples 14 t. cream of tartar 

Rind of y 2 lemon 1 egg white 

34 C. water 3 /2 C. candied fruit 

V2 C. sugar Juice of 1 lemon 

34 C. boiling water 2 T. granulated gelatine 

Lady lingers 14 C. cold water 

1 C. whipped cream 
Pare and cook apples with lemon rind until tender, strain, cook 
sugar and water until it threads. Remove from fire, add cream of 
tartar and pour slowly on beaten egg white. Beat until creamy, add 
apple pulp and fruit in lemon juice. Dissolve hydrated gelatine over 
hot water and add to mixture. Let cool, and when thick, fold in 
whipped cream, turn into mould lined with lady fingers. 

MOSAIC JELLY. 
li/ 2 C. milk , 2 T. sugar 

1 slice lemon rind 1 bay leaf 

Yolks 2 eggs 1 T. gelatine 



LABORATORY COOK BOOK. 173 

Scald milk with lemon rind, bay leaf and sugar. Add gelatine 
which has been soaked in y± C. of the milk. Stir till dissolved and 
strain on to the yolks of eggs well beaten. Return to fire (over hot 
water) and stir till thickened. Remove from fire and color one-half 
either pink or green, allow other part to remain plain. Turn into two 
shallow pans and when firm cut in circles. 

Line a mould with lemon jelly and garnish sides and bottom 
with colored circles. Fill with plain jelly or melt scraps left and add 
some lemon jelly to each and put into mould in alternate layers. 

LEMON JELLY. 

1 pt. water Rind and juice of two lemons 
IV2 inch stick cinnamon 6 cloves 

1/2 C. sugar y 2 package Knox's gelatine 

Soak gelatine in y 2 C. cold water. Put remainder of water on 
with sugar, cinnamon, cloves and lemon rind. Allow to come slowly 
to boiling point, add gelatine and lemon juice. Do not boil., Strain 
through flannel bag. If a clear jelly is desired, cool mixture, add 
whites and shells of 2 eggs beaten slightly. Return to fire, beat con- 
stantly until it boils. Let boil 1 min. Strain through flannel bag, 

ROLLED WAFERS. 

y 4 C. butter 14 C. milk 

y 2 C. powdered sugar % C. bread flour 

y 2 t. vanilla 
Cream butter, add sugar gradually, milk very slowly and then 
flour and flavoring. Spread very thin on the top of an inverted bread 
pan. Crease in 3 inch squares. Bake in slow oven until delicately 
brown. Roll into cornucopia shape over handle of wooden spoon. 
Color with vegetable coloring if desired. 

LEMON JELLY. 

y 2 box or 1 oz. gelatine 1 cupful sugar 

y 2 cupful of cold water Juice of 3 lemons, filtered 

2 cupfuls of boiling water Thin slices of lemon rind 
Soak the gelatine in one-half cupful of cold water for one hour 

or more. Tut the boiling water, the sugar and a few thin slices of 
lemon-peel in a saucepan on the fire. When the sugar is dissolved, 
add, the soaked gelatine, and stir until that also is dissolved ; then re- 
move, and when it is partly cooled add the lemon-juice. Strain it 
through a felt or flannel, and turn it into the mould. This will make 
one quart of jelly. 

COFFEE JELLY. 

Use the recipe for lemon jelly, using three-fourths cup of strong 



174 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

filtered coffee instead of lemon. Mould in a ring and fill the centre 
with whipped cream. Strain coffee through double cheese cloth. 

WHIPPED JELLY OK SNOW PUDDING. 
Make a lemon jelly. Place it in a bowl on ice; when it is cold, 
but before it begins to harden, beat it with a Dover beater until it 
becomes white and a mass of froth. Turn it into a mould to harden. 
Serve with it a sauce made of boiled custard, or any preserve that will 
go well with flavoring, or a compote of orange or any fruit. 

RUSSIAN JELLIES. 

For these double moulds are used. 

No. 1. Make the outside layer of any transparent jelly. When 
hard, remove the inner mould and fill the space with the same jelly 
whipped until foamy. 

No. 2. The outside of transparent jelly, the inside one of differ- 
ent color and flavor, such as champagne and maraschino colored pink, 
orange and strawberry, lemon and coffee. 

No. 3. The outside champagne jelly, inside whipped jelly, with 
macedoine of fruits. 

No. 4. The outside fruits in clear jelly, the inside Bavarian 
cream. 

PEUNE WHIP. 

1-3 lb. prunes V2 cup sugar 

Whites 5 eggs M? tbl. lemon juice 

Pick over and wash prunes. Then soak several hours in cold 
water to cover; cook in same water until soft; remove stones and rub 
prunes through a strainer; add sugar and cook five minutes; the mix- 
ture should be the consistency of marmalade. Beat whites until stiff, 
add prune mixture gradually when cold, and lemon-juice. Pile light- 
ly on buttered pudding-dish ; bake 20 minutes in slow oven. Serve cold 
with boiled custard. 

CIRCASSIAN PUDDING. 

Boil six tablespoonfuls of bread crumbs in two cupfuls of milk; 
then add the yolks of three eggs beaten with 6 tablespoonfuls of sugar 
and one teaspoonful of butter; take from the fire and stir in slowly 
the well-beaten whites of the eggs ; add one teaspoonful of vanilla and 
a grating of nutmeg; when cold, put it in a dish and bake a light 
brown ; serve with foam sauce. 

FOAM SAUCE. 

Beat the whites of three eggs to a stiff froth; add half a cupful 
of powdered sugar, and flavor with vanilla, sherry, brandy, or the 



LABORATORY COOK BOOK. 175 

juice of a lemon; add quickly one cupful of boiling water, and serve 
at once. Grape juice may be used. 

CHOCOLATE AND ALMOND PUDDING. 

(a) 1 tbl. butter, y 2 cup flour, y 2 cup grated chocolate, y 2 CU P 
milk. 

(b) 5 egg yolks beaten with % cup sugar until very creamy; 1 
cup almonds chopped fine. 

(c) Whites beaten stiff. 

Mix "a" thoroughly; cook until boiling, turn out to cool, then add 
"b," a spoonful at a time, beating constantly; fold in "c," fill buttered 
mould, steam one hour, turn out and serve with hard sauce. 

GINGER PUDDING. 

1-3 c. butter 14 c ginger cut in cubes 

% C. sugar Sy 2 tsp. baking powder 

1 egg % tsp. salt 

2% c. flour 1 c. milk 

Cream butter, add sugar gradually and egg well beaten ; mix and 
sift to dry ingredients; add alternately with milk. Turn into but- 
tered mould, cover and steam two hours. Serve with boiled custard 
(1 pt. milk), flavored with 2 tbl. syrup from ginger. 

SNOWBALLS. 

Snowballs are made of three eggs, one cupful of sugar, one 
cupful of sifted flour, one teaspoonful and a half of baking powder, 
three tablespoonfuls of water, the grated yellow rind of one lemon 
and two tablespoonfuls of lemon-juice. 

Beat the sugar and yolks of eggs together until light, and beat the 
whites to a stiff froth in another bowl. Now beat the water, lemon 
rind, and juice into the yolks and sugar; then add the beaten whites, 
and finally the flour and baking powder mixed. Stir quickly and 
well. Pour this batter in 15 little stone or earthen cups that have 
been well buttered, and cook in a steamer for half an hour. Have 
three tablespoonfuls of powdered sugar on a plate, and when the snow- 
balls are done, turn them out of the cups upon this plate and roll them 
in the sugar. Serve at once with hot, clear wine-sauce. 

CHERRY TAPIOCA. 
Cover one cupful of pearl tapioca with two cupfuls of cold wa- 
ter. Let it stand until all the water is absorbed ; now put the tapioca 
into a double boiler, add the juice from one pint can cherries, and 
cook slowly about half an hour; then stir in the cherries, turn into a 
mold, and when very cold turn into a glass dish, and serve with 
whipped cream sauce. 



176 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

WHIPPED CREAM SAUCE. 

Whip one cupful of cream; add half a cupful of powdered sugar, 
the white of oue egg, beaten stiff, and one teaspoonful of vanilla. 



CHOCOLATE AND ALMOND PUDDING. 

1 t. butter y 2 C. milk 

1/2 t. salt 1/2 C. flour 

V2 0. grated chocolate y 2 C. chopped almonds 

Cook all in double boiler, cool, then add 5 yolks beaten well, % 

C. sugar. Mix well, fold in beaten whites, put in buttered mould, 

steam 1 hour. Serve with hard sauce. 



CHOCOLATE SAUCE NO. 1. 
2 C. water 1 C. milk 

1 C. sugar 2 sq. chocolate 

2 T. cornstarch i/ s t; salt 



CHOCOLATE CORNSTARCH PUDDING. 
1 C. milk 5 T. cornstarch 

1% C. water % C. sugar 

1 sq. chocolate 

Scald milk and water, add chocolate to milk. Mix sugar with 
cornstarch, add to milk mixture. Cool until thick, serve with whipped 
cream. 

CHOCOLATE SAUCE NO. 2. 

2 C. milk 1 t. vanilla 
iy 2 T. cornstarch 2 eggs 

2 sq. chocolate 4 T. powdered sugar 

2 t. hot water 2-3 C. powdered sugar 

Scald milk, add cornstarch mixed with a little cold milk, cook 8 
min. Melt chocolates, add 4 T. powdered sugar and hot water. Stir 
till smooth, and add to cooked mixture. Beat whites stiff, add pow- 
dered sugar, add egg yolks unbeaten, stir into cooked mixture, cook 1 
min., add vanilla. 

COFFEE ICE CREAM. 

2% C. milk 1 jar cream 

1% C. sugar 2 egg yolks 

y 2 C. coffee % t. salt 

Scald milk with coffee, mix sugar, eggs and salt together, pour 
milk over. Cook as for custard. 



LABORATORY COOK BOOK. 177 

MACAROON CREAM. 

11/2 T. granulated gelatine 3 egg yolks 

14 C. cold water • 1-3 C. sugar 

2 C. scalded milk % t. salt 

3 egg whites 2-3 C. pounded macaroons 

1 t. vanilla 

Soak gelatine in water, make custard of milk, eggs, sugar and 
salt. Add dissolved gelatine, add macaroons and flavoring, stirring 
until it thickens, then add whites of egg beaten stiff. Mould, 
cy shapes. 

MERINGUE. 

Whites 3 eggs (beaten stiff) 3 drops lemon extract 

2 T. confectioner's sugar Bake till brown 

. BROWNIES. 

1 C. sugar 2 eggs 

Y^ C. butter 2 sq. chocolate 

% C. milk 1 t. vanilla 

1 C. chopped nuts 1-16 t. salt 

2-3 C. flour 
Cream butter, add sugar, milk, eggs beaten light, flour, salt and 
melted chocolate, nuts and vanilla. Spread thin in tin, bake 15 min. 
Cut in squares. Will make 40. 

BLUSHING APPLES WITH ORANGE SAUCE. 

Core 6 red apples and cook without removing skins in boiling 
water until tender. Turn often. Remove apples to a plate, take off 
skins, scrape off red pulp on skin, replace it on apples. Reduce the 
water to 1 C, add 1 C. sugar and juice of one orange, also grated 
rind. Simmer until thick. Serve with whipped cream. 

ORANGE SAUCE. 

1% C. butter 1/2 t. salt 

i/4 C. flour 1-16 t. cayenne 

1 1-3 C. brown stock Juice of 2 oranges 

Make as a white sauce. Add orange juice just before serving. 
Serve with roast duck. 

CARAMEL APPLES. 

6 tart apples 1 C. granulated sugar 

1 C. brown sugar 1 C. water 

14 C. cream 1 C. cream whipped 

1 T. butter 1 T. granulated gelatine 

1 C. chopped nuts % C. water 



178 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Add water to sugar, put on to heat to a syrup, peel and core ap- 
ples, cook slowly in syrup. Turn often and keep whole. Remove 
apples when soft. Add hydrated gelatine to syrup, beat until cold. 
Cook brown sugar, cream and butter to the ball stage, then add nuts, 
beating all of the time. Place apples on serving dish, pour mixture 
containing nuts in centre. Pour syrup around apples. Place on 
ice to cool. Garnish with whipped cream. 

APPLE TAPIOCA. 

y 2 C. tapioca V2 t. salt 

8 apples Grated rind and juice 

!/2 C. sugar of one lemon 

3 C. boiling water 
Cook tapioca in boiling water until transparent, add salt and 
lemon rind and sugar. Core, pare and cut apples into % inch pieces. 
Arrange in baking dish, pour the lemon juice over apples, add tapioca, 
bake until apples are tender, add 1 T. butter before takiug from oven. 

KICE SURPRISE. 
1 C. rice 1 pt. cold chopped meat 

1 C. tomato or white sauce Vo t. salt 

Vs t. pepper 
Boil rice in plenty of water, drain and line a mould. Fill with 
meat seasoned and moistened with sauce. Cover with rice. Bake in 
pan of water 40 min. Serve with tomato sauce. 

VENETIAN CAKES. 

1/2 C. butter 3 egg yolks 

1/2 C. powdered sugar V2 C. almonds (enough to 

iy 2 C. pastry flour put one on each cake) 

1 t. vanilla 

Cream butter and sugar till light, add yokes well beaten, mix 
well, add vanilla and flour. Take piece of dough, dip in powdered 
sugar, roll into small ball y 2 inch in diameter, press one almond on 
top. Place balls a little distance apart on floured pans. Bake in 
moderate oven 10 or 15 min. 

CHOCOLATE CORNSTARCH PUDDING. 

2 C. milk 3 egg whites 
6 T. cornstarch V2 t. vanilla 

6 t. sugar 1% sq. chocolate 

Dissolve cornstarch in a little cold milk. Scald remaining milk. 

Add cornstarch solution gradually, stirring all the time. Place over 

blaze and cook until slightly thickened, then cook in double boiler 20 

min. Remove from fire, add egg whites beaten stiff. Turn 1-3 of 



LABORATORY COOK BOOK. 179 

mixture in separate dish, add melted chocolate. Add vanilla to 
white mixture. Put layer of white in a mould, then chocolate, then 
a white layer. Serve with cream or chocolate sauce, 
thick. 

RAISIN SAUCE. 

1 C. boiling water 2 T. sugar 

1 C. chopped raisins 1 T. cornstarch 

Mix cornstarch with sugar, add water, raisins, and cook until 
thick. 

SPANISH CREAM. 
Hydrate 1-3 box gelatine in 3 C. milk for 1 hour, then put on stove 
and when hot stir in 3 egg yolks and % 0. sugar. When milk is 
scalding stir in 3 egg whites beaten stiff, flavor with y 2 t. lemon. 
Mould. 

COFFEE JELLY. 

2 C. coffee 1 C. sugar 

1 C. boiling water 2y 2 T. gelatine 

!/4 C. cold water 
Hydrate gelatine in cold water. Put coffee and boiling water in 
sauce pan, bring to boiling point. Place gelatine over steam of tea 
kettle or in hot water to dissolve, add to coffee and add sugar. Mould. 

LEMON SAUCE. 

y 2 C. sugar 1 T. cornstarch 

1 C. boiling water 1 T. butter 

14 t. lemon extract 
Mix sugar and cornstarch, add boiling water. Cook 5 min., add 
butter and lemon extract. 

NOUGAT FROSTING. 

1 C. chopped almonds 1 C. sugar 

4 T. sugar 1-3 C. boiling water 

2 egg whites 

Brown almonds in oven, caramelize 4 T. sugar, add almonds, cool 
and pound. Boil sugar and water until it threads, add almonds 
powdered, pour onto beaten whites and beat until thick enough to 
spread. 

CHOCOLATE CUSTARD. 
2 C. milk 2 egg yolks 

1/2 C. sugar 14 t. salt 

2 T. cornstarch y 2 t. vanilla 

2 T. grated chocolate 



180 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Cook chocolate with milk until milk is scalded. Mix cornstarch 
with sugar, add egg yolks beaten slightly, mix, pour over scalded milk, 
cook until spoon is coated. When cool add vanilla. 

CARAMEL ICE CREAM. 

3 C. milk 1 T. vanilla 

1 egg 1 jar cream 

1 C. sugar y 8 t. salt 

Scald milk, mix y 2 C. sugar and egg and salt. Pour milk over 
sugar and egg. Caramelize y 2 C. sugar and add very slowly to hot 
custard. Cool, flavor, add cream and freeze. 

TO CAEAMELTZE SUGAR. 
Put sugar in sauce-pan, place on stove, stir constantly until melt- 
ed and of the color of maple syrup. 

CHOCOLATE ICE CREAM. 

Use recipe for vanilla ice cream, and add 2 squares melted choco- 
late. Put chocolate in milk when scalding to make the custard. 

BAKED APPLE SAUCE. 
Wipe, pare and core apples, cut in small pieces. Add % C. wa- 
ter to prevent apples from sticking to pan. Put in covered dish and 
cook until apples are of a reddish color. 

CHOCOLATE FROSTING. 

% C. powdered sugar 1 sq. chocolate 

Milk to make a thick paste 14 t. vanilla 

Melt cholocate, add enough milk to sugar to make of consistency 
to spread, add chocolate and vanilla. 

APPLE SNOW. 
Whites 3 eggs % C. apple sauce 

Beat egg whites until stiff. Put apple sauce through sieve, add 
slowly to egg whites, beat thoroughly. Pile lightly in glass dish. 
Serve with custard. 

CHOCOLATE CAKE. 
1/2 C. butter 1% C. flour (pastry) 

1 C. sugar 2y 2 t. baking powder 

2 eggs 2 sqs. chocolate 
V 2 C. milk 1/2 t. vanilla 

Directions : Cream butter, add sugar gradually, and the egg 
yolks beaten light. Add milk, flour mixed with baking powder, and 
beat well. Add melted chocolate and vanilla. Fold in egg whites 



LABORATORY COOK BOOK. 181 

beaten stiff. Bake 40 to 60 minutes in slow oven. Melt chocolate 
over hot water. 

PINEAPPLE SHELL AND FRUIT. 

Cut off top of pineapple. With sharp knife or spoon scoop out 
pulp; keep it as whole as possible. Refill shell with shredded pine- 
apple, using a silver fork to shred it. Mix with strawberries, oranges 
or any desired fruit. Serve cold. Sprinkle sugar over fruit to 
sweeten. Garnish with the leaves of the crown. 

OKANGE CKEAM. 

y 2 C. orange juice 114 T. gelatine 

y 2 C. sugar 14 C. cold water 

2 egg yolks iy 2 C. cream 

% C. sugar Grated rind of orange 

Heat orange juice and % C. sugar (if oranges are sweet add 
less sugar) over hot water, mix % C. sugar with yolks, add juice to 
mixture; cook until spoon is coated, add hydrated gelatine and grated 
rind. Cool, fold in cream slightly beaten. Turn into mould. 

BAKED CUSTABD. 

4 C. scalded milk y 2 C. sugar 

4 eggs 14 t. salt 

Scald milk. Beat eggs slightly, add salt and sugar. Pour milk 
on to eggs. Strain in buttered moulds, set in pan of hot water and 
bake in slow oven until firm, which may be tested with a silver knife; 
if knife comes out clean, custard is done. 

SPONGE DROPS. 

3 eggs % t. salt 
1-3 C. powdered sugar 14 t. vanilla 
1-3 C. flour 

Beat whites of eggs stiff, add sugar gradually, continue beating. 
Add yolks of eggs beaten till lemon color — and flavoring. Cut and 
fold in flour mixed with salt. Drop from top of spoon on unbuf- 
fered paper — sprinkle with powdered sugar. Bake in moderate oven 
8 or 10 minutes. 

CHOCOLATE SPANISH CREAM. 

1% T - gelatine 2 C. scalded milk 

% C. cold water y 2 C. sugar 

2 eggs 1 t. vanilla 

1 sq. chocolate 
Hydrate gelatine, let stand y 2 hour. Scald milk, add gelatine; 
stir till dissolved; separate eggs. Beat yolks till thick, add sugar, 



182 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

pour milk on to mixture, melt chocolate, add to milk, cook as for cus- 
tard. Eemove from fire, add whites of eggs beaten stiff. Place in 
pan of water. Beat till rather thick. Pour in mould. 

BLACK COFFEE OR CAFE NOIR. 
Use 1 T. to each cup 1 C. water to each cup 

Place coffee in coffee pot, pour over boiling water. Boil 3 min. 
Decant coffee and add y 2 C. cold water to clear it. 





TEA PRETSELS. 


1-3 C. butter 


iy 2 C. flour 


1 egg 


f. g. salt 



% C. sugar 
Cream butter, add sugar, egg well beaten and sifted flour. Let 
mixture stand 1 hour, if possible. Break off pieces, roll in lead pen- 
cil shape, bring ends together to centre of dough, pressing them down 
onto it. Brush top with beaten egg. Bake in moderate oven. Al- 
monds may be sprinkled on top. 

BAKED INDIAN TAPIOCA PUDDING. 

3 T. tapioca 2 T. butter 

3 T. Indian meal 1 qt. milk 

2-3 C. molasses 2 t. salt 

y 2 C. sugar 
Soak tapioca 1 hour, add to boiling milk, cook 15 minutes. Mix 
meal, molasses, sugar, butter and salt together, add to milk. Cook till 
thickened, stirring often. When cool add egg slightly beaten if de- 
sired. Bake 3 hours in moderate oven. Serve with cream. 

STRAWBERRY MOUSSE. 
1 egg white 1 C. fruit juice and pulp 

y 2 C. sugar 1 C. cream 

Beat egg white stiff, add sugar. Beat cream slightly, gradually 
add fruit juice and pulp. Beat till firm to bottom of bowl. Com- 
bine mixtures. Pack 4 hours in equal proportions of ice and salt. 

FIG TOAST. 
Wash carefully and cook in boiling water half a pound of pulled 
figs until tender; add one-fourth of a cup of sugar and the grated rind 
and juice of half a lemon. Cook until the syrup is well reduced. Cut 
the crust from a thick slice of bread and saute to a golden brown, first 
on one side, then on the other, in two tablespoonfuls of hot butter. 
Drain the bread on soft paper; then heap the figs upon it, cover 
with two-thirds of a cup of thick cream and a scant fourth of a cup 
of sugar beaten until stiff. Serve at once. Prunes, apricots, peaches 



LABORATORY COOK BOOK. 183 

or pears, or strawberry preserves may be prepared in the same man- 
ner. If preserves be used, omit sugar from the cream. Sponge cake 
may be used in place of bread. 

PINEAPPLE SPONGE. 
Heat one pint of grated pineapple over hot water; sprinkle into 
it half a cup of fine tapioca (a quick cooking kind), mixed with two- 
thirds of a cup of sugar and half a teaspoonful of salt; when the tapi- 
oca is transparent, add the juice of a lemon and fold in the whites 
of two eggs beaten until dry. Serve with cream and sugar. 



Sweet Jellies 

LEMON JELLY. 

% box or 1 oz. gelatine 1 cupful of sugar 

y 2 cupful of cold water Juice of 3 lemons, filtered 

2 cupfuls of boiling water Thin slices of lemon-rind 

Soak the gelatine in one-half cupful of cold water for one hour 
or more. Put the boiling water, the sugar and a few thin slices of 
lemon-peel in a saucepan on the fire. When the sugar is dissolved, 
add the soaked gelatine, and stir until that also is dissolved; then re- 
move, and when it is partly cooled add the lemon-juice. Strain it 
through a felt or flannel, and turn it into the mould. This will make 
one quart of jelly. 

COFFEE JELLY. 

Use the recipe for lemon jelly, using three-fourths cup of strong 
filtered coffee instead of lemon. Mould in a ring and fill the centre 
with whipped cream. 



WHIPPED JELLY, OK SNOW PUDDING. 

Make a lemon jelly. Place it in a bowl on ice; when it is cold, 
but before it begins to harden, beat it with a Dover beater until it 
becomes white and a mass of froth. Turn it into a mould to harden. 
Serve with it a sauce made of boiled custard, or any preserve that will 
go well with flavoring, or a compote of orange or any fruit. 

KUSSIAN JELLIES. 

For these double moulds are used. 
No. 1. Make the outside layer of any transparent jelly. When hard, 

remove the inner mould and fill the space with the same jelly 

whipped until foamy. 
No. 2. The outside of transparent jelly, the inside one of different 

color and flavor, such as champagne and maraschino colored pink, 

orange and strawberry, lemon and coffee. 
No. 3. The outside champagne jelly, the inside whipped jelly, with 

macedoine of fruits. 
No. 4. The outside fruits in clear jelly, the inside Bavarian cream. 
No. 5. Maraschino jelly, centre Bavarian cream mixed with crushed 

peaches or with apricot jam. 



LABORATORY COOK BOOK. 



185 



SPANISH CEEAM. 



y 2 c. sugar (scant) 
14 tsp. salt 

1 tsp. vanilla, or 3 tbl. 
wine 



% box gelatine, or 1 tbl. 
granulated gelatine 

3 cups milk 

Whites 3 eggs 

Yolks 3 eggs 
Scald milk with gelatine; add sugar; pour slowly on yolks of 
eggs slightly beaten. Return to double boiler and cook until 
thickened, stirring constantly; remove from range, add salt, flavoring, 
and whites of eggs beaten stiff. Turn into individual moulds first 
dipped in cold water, and chill ; serve with cream. More gelatine will 
be required if large moulds are used. 



Bavarian Creams 

PLAIN BAVARIAN CREAM. 

1 pt. cream whipped 1/2 box, or 1 oz. of gelatine 

1 pt. cream or milk soked in i/ 2 c. water 

y 2 c. sugar X/ 2 vanilla bean, or 1 tsp. 

Yolks 4 eggs vanilla extract 

% saltspoon salt 
Whip one pint of cream and stand it aside to drain. Scald one 
pint of cream or milk with the vanilla bean split in two; remove it 
from the fire, and turn it slowly, stirring all the time, on the yolks, 
which have been beaten with the sugar and salt to a cream. Be turn 
it to the fire a moment to set the egg, but take it off the fire the mo- 
ment it begins to thicken. Add he soaked gelaine and flavoring 
(if the bean has not been used). Stir until the gelatine has been dis- 
solved, then pass it through a sieve. When it is cold and beginning 
to set, whip it a few moments with a Dover beater, and then mix in 
lightly the whipped cream and turn it in a mould to harden. Avoid 
using any of the cream which has turned to liquid. This cream 
should have a spongy texture. 

CHOCOLATE BAVARIAN. 

Use the recipe given above for plain Bavarian. Melt two ounces 
of chocolate and dissolve it in a' little milk ; add this to the custard 
mixture before the gelatine. 

RICE BAVARIAN. 
(Or Riz a L'Imperatrice.) 
Put into a double boiler one and a half pints of milk and a few 
thin cuts of lemon-zest; when it boils, stir in one-half cupful of well- 
washed rice and a saltspoon of salt. Cook until the rice is perfectly 
tender. The milk should be nearly boiled away, leaving the rice 
very moist. Then add or mix in carefully a half cupful of sugar and 
a quarter of a box, or one half ounce, of gelatine which has soaked in 
a half a cupful of cold water one hour, and then melted by placing 
the cup containing it in hot water for a few minutes. W^hen the 
mixture is partly cold, add three tablespoonfuls each of maraschino 
and of sherry, or of sherry alone, or of any other flavoring. When it 
is beginning to set, stir in lightly one-half pint or more of well-whipped 
cream, and turn it into a mould. This is a very white dish, and is a 



LABORATORY COOK BOOK. 187 

delicious dessert. It may be served alone or with orange jelly cut 
into croutons, or with orange compote, or with plain or whipped 
cream. 

APPLE SNOW. 

Whites 3 eggs Few cubes of jelly 

% C. apple sauce 
Beat egg whites until stiff. Put apple sauce through sieve, add 
slowly to egg whites, beat thoroughly. Pile lightly in glass dish. 
Serve with custard. 



Frozen Desserts 



Classification (Farmer). 

I. Water Ice. Fruit juice sweetened, diluted with water and frozen. 

II. Sherbet. Water ice, to which is added a small quantity of dis- 

solved gelatine or beaten whites of eggs. 

III. Frappe. Water ice frozen to consistency of mush in freezing, 

equal parts salt and ice being used to make it granular. 

IV. Punch. Water ice, to which are added spirit and spice. 

V. Sorbet. Strictly speaking, frozen punch; the name is often 

given to a water ice where several kinds of fruit are used. 

VI. Philadelphia Ice Cream. Thin cream, sweetened, flavored and 

frozen. 

VII. Plain Ice Cream. Custard foundation, thin cream and flavoring. 

VIII. Mousse. Heavy cream beaten until stiff, sweetened, flavored, 
placed in a mould, packed in equal parts ice and salt, and al- 
lowed to stand three hours. 

How to Freeze Desserts. 

For ice Cream, Sherbet, Water Ice. Allow three measures of ice 
to one measure of salt. 

For Frappe. Equal parts ice and salt. 

For Mousse. Four parts ice to one part salt. 

To Line a Mould. 

Allow mould to stand in salt and ice until well chilled. Kemove 
cover, put in mixture by spoonfuls, and spread with back of spoon 
or case knife, evenly, three-quarters inch thick. 

To Mould Frozen Mixtures. 

When frozen mixtures are to be bricked or moulded, avoid freez- 
ing too hard. Pack mixture solidly in moulds and cover with but- 
tered paper, buttered side up. Have mould so well filled that mix- 
ture is forced down sides of mould when cover is pressed down. Re- 
pack in ice and salt, using four parts ice to one of salt. 

WATER ICE. 

(a) 2 c. water, 1 c. sugar; boil; add 1 tsp. granulated gelatine 
dissolved in water. 

(b) 4 egg whites beaten stiff, and flavoring. 



LABORATORY COOK BOOK. 189 

Beat a until cold; add ~b, pack and freeze; stirring constantly; 
cover and ripen from two to four hours. 

With Lemons. Add juice of three lemons to a. 

With Oranges. Add grated rind and juice of two oranges and 
juice of one lemon to a. 

With Peaches. Add six very ripe peaches mashed and juice of 
one lemon to a. 

With Pineapple. Add one pint pineapple pressed through 
colander and juice of one lemon to a. 

With Eed Kaspberries. Add one quart red raspberries mashed 
fine and juice of three lemons to a. 



ICE CREAM NOTES 

To make ice cream in bricks of fancy shapes of any kind, first 
make it in an ordinary freezer in the usual way. Next prepare the 
moulds to be used; fill each with ice water (it is not necessary to fix 
the cover in this way), and allow to stand for some time — perhaps 
half an hour. Then remove the cold water and pack each mould 
solidly with the frozen ice cream. Fill to overflowing and then 
scrape off perfectly level with a case knife, so that the cover will fit 
down snugly. 

After fitting cover on tightly, cover the joining of the cover and 
mould with lard; then tie a narrow strip of cotton cloth over it. If 
there are any dents in the mould where there is even the least danger 
of the rock salt getting into the cream, treat them in the same way 
with lard. All this precaution is to keep the rock salt from getting 
into the cream, for there is nothing quite so disagreeable as to taste a 
bit of salt mixed in with the ice cream. 

Next pack the mould or moulds in chipped ice and rock salt as 
with the freezer and allow to stand for about an hour or more. 

When removing, one will find the strip of cloth and the lard 
frozen to the mould ; but this can be easily pulled off. To remove the 
cream from the mould, dip a cloth in hot water, wring it out slightly, 
and apply to the outside of the mould for just a minute. Have the 
cloth very hot. The cream should slip out easily; but, if necessary, 
repeat the application of the hot cloth. 

Ice cream in individual moulds is called glace, as strawberry ice 
cream glace. 

A pretty way is to use a baking powder box as a mould; this 
makes a pretty shape and the ice cream can be cut into individual 
slices at the table. 

An attractive pistachio ice cream was made in this way and 



190 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

sliced at the table. On each individual serving was poured a sauce 
made of fresh strawberries with sugar and a little lemon and orange 
added. This with the pistachio ice cream made a delicious com- 
bination. 

Orange and lemon with strawbberry give the same effect as wine 
in sauces of any kind. While it does not taste the same exactly, yet it 
takes the place of it splendidly, having a bright, piquant flavor. It is, 
of course, customary to serve claret on sultana roll. This sauce 
could well be used as a substitute. 

Of course the pistachio ice cream had to be colored. Strawberry 
and raspberry ice cream always have to be colored. There is one point 
which must be remembered in coloring ice-creams or any frozen 
dainty, always color it two or three shades darker than desired, for it 
it sure to freeze out quite a bit lighter. 

Bomb ice cream is made in a mould the shape of half a melon, the 
flat side always being placed downward on the platter. The outside 
is made of some kind of ice cream or sherbet, while the centre is made 
of whipped cream, or beaten egg whites frozen. 

The mould is prepared in the method above described; hence the 
inside is lined with ice cream or sherbet, say raspberry, to about an 
inch or an inch and a half deep. The raspberry ice cream, of course, 
has been previously made in an ordinary freezer. After the mould 
has been thus lined, fill up the remaining space with whipped cream 
which has not yet been frozen. Even off the top of the mould with a 
case knife. 

Close the mould with the cover, apply the lard and the strip of 
white cotton cloth around the joining, and pack in ice and salt. Let 
stand about one hour, as above advised. This second freezing, as it 
might be called, is what freezes the whipped cream in the centre of 
the bomb. 

FRENCH ICE CREAM. 

(a) One pint hot milk; pour slowly over four egg-yolks beaten 
stiff with one cup sugar; dash salt. 

(b) Whites four eggs beaten stiff; flavoring. 

(c) One cup cream whipped stiff. 

Cook a until it coats the spoon ; remove from fire, add h, beat un- 
til cold; add c and freeze. 

PHILADELPHIA ICE CREAM. 

(a) Three cups cream and one cup milk, or one quart thin 
cream, scant cup sugar and dash salt. 

(b) Flavoring. 

Scald a, but do not boil ; beat until cold ; add b and freeze. These 



LABORATORY COOK BOOK. 191 

creams may be removed from freezer, put in moulds, packed in ice 
and salt, covered, and allowed two to five hours to ripen. One pound 
baking-powder boxes make very pretty moulds, and are quite con- 
venient for serving in slices. 

CROQUETTES OF ICE-CREAM. 

(a) Philadelphia Ice Cream or French Ice Cream. 

(b) One cup almonds chopped fine, and browned in oven. 

(c) Pistachio sauce. 

Freeze a very hard ; take out with an ice cream scoop which forms 
a pyramid; roll these in b; put on plates and surround with c, and 
serve. 

PISTACHIO SAUCE. 

(a) One cup sugar, one scant tablespoon arrowroot, two cups 
boiling water. 

(b) 1 teaspoon vanilla, one-half teaspoon bitter almond extract, 
or use pistachio flavoring, and one-half cup chopped pistachio nuts, or 
two tablespoons maraschino. 

Boil a five minutes, add b, color pale green with Burnett's paste. 
Serve hot or cold. 

WHITE OR ANGEL ICE CREAM. 

Whites 6 eggs 1 tbl. hot syrup 

1 c. powdered sugar 2 tbl. noyau or orange 

1 pint cream flower water 

Italian meringue made of 
whites 2 eggs 
Break whites of eggs, but do not beat them to a froth; stir into 
them the sugar, then add cream. Scald in double boiler; remove from 
fire and stir until cold ; then add flavoring, and freeze. When frozen, 
remove dasher, stir in Italian meringue, turn into a mould and pack 
in ice and salt for two or three hours. This cream requires a little 
longer to freeze than the other creams. 

ITALIAN MERINGUE. 
Whip whites of eggs to a stiff froth ; beat into them slowly some 
boiling syrup cooked to the ball. 

FRUIT ICE CREAMS. 
Berries or any kind of larger fruit cut into small pieces may be 
added to any of the vanilla creams after they are frozen. Remove 
the paddle, mix the fruit in well ; then mould and pack in ice and salt 



192 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

for one or two hours. The fruit will become too solid if packed for 
a long time. 

WHITE PAKFAIT. 

(a) One cup sugar and one cup water; cook until it spins a 
thread; add slowly to whites of three eggs beaten very stiff. 

(b) One pint cream, whipped very stiff; flavoring. 

Beat a thoroughly until cold; add b, mix thoroughly, turn into 
moulds, pack in ice and salt from four to five hours. 

CARAMEL MOUSSE. 

Stir one cup sugar in a saucepan over the fire constantly until it 
reaches the caramel stage. Do not let it become too brown or it will 
be bitter. Let it cool a little, then add one cup hot water or milk 
and stir (over hot water, if milk is used), until the hardened caramel 
dissolves. Beat the yolks of four eggs until thick, add a little of 
the hot caramel mixture, and, when well mixed with the eggs, stir into 
the rest of the mixture and continue stirring until the spoon is coated. 
Flavor with one teaspoon vanilla, and beat until cold and light; then 
fold into it the whip from three cups cream, drained and chilled. 
Turn into a quart mould, filling to overflowing. Press down the 
cover over a piece of clean wrapping paper somewhat larger than the 
cover. Bury the mould in equal parts ice and salt, and let stand. 

MOUSSE. 

(a) One tablespoon granulated gelatine; dissolve in one-fourth 
cup water; add three-fourths cup powdered sugar, dash salt. 

(b) Two cups cream whipped very stiff; flavoring. 

Stir a until cool; strain gradually into b, mix thoroughly, fill 
moulds, pack in ice and salt, cover from two to four hours to ripen. 

STRAWBERRY MOUSSE. 
1 qt. thin cream l 1 /^ tbl. gran, gelatine 

1 box strawberries 2 tbl. cold water 

1 cup sugar 3 tbl. hot water 

14 box gelatine (scant), or 
Wash and hull berries; sprinkle with sugar, and let stand one 
hour; mash and rub through a fine sieve; add gelatine soaked in cold 
water and dissolved in boiling water. Set mixture in pan of ice wa- 
ter and stir until it begins to thicken ; then fold in whip from cream, 
put in mould, cover, pack in equal parts ice and salt, and let stand four 
hours. Raspberries may be used in place of strawberries. 

Fore Coffee Mousse use one cup boiled coffee in place of straw- 
berry juice. 



LABORATORY COOK BOOK. 193 

MAESHMALLOW FEUIT CREAM. 

1 C. walnut meats 
small pieces y 2 lb. malaga grapes 

1 pineapple, or 1 can pine- 5 oranges 

apple 2 jars cream 

Cut marshmallows in small pieces with scissors, cut grapes in 
half, remove seeds. Cut pineapple into small pieces and also oranges. 
Place all together and place near ice, add nuts and whipped 
cream. Serve cold, garnish with cream. 

BISCUIT GLACE. 
Dissolve two cups granulated sugar in one cup boiling water; put 
over the fire and boil slowly until the syrup will spin a short thread. 
Pour it slowly over the yolks of six eggs which have been beaten until 
very light; return to the fire and stir for two minutes, or until the 
mixture will slightly coat the bowl of the spoon. Strain in a bowl 
and set in a pan of cold water and whip with long, even strokes until 
the mixture is cold and spongy in texture. Add one teaspoon vanilla 
and four tablespoons sherry, or two tablespoons maraschino; whip 
for five minutes longer, then stir in lightly one pint thick cream 
whipped to a stiff froth. Fill a mould with this cream, bind with a 
strip of buttered cloth and pack in ice. 

GINGER ICE CREAM. 

!/2 t. vanilla sherry wine 

!/2 C. Canton ginger cut in or 1 T. powdered ginger and 

small pieces 2 T. wine. 

3 T. ginger syrup or 2 T. 

Add to vanilla ice cream and freeze. 

PISTACHIO SAUCE. 

1% C. scalded milk Coloring paste 

1 T. flour 1 egg 

V 2 C. sugar 1-16 t. salt 

V 2 t. vanilla y 2 C. cream 

y± lb. pistachio nuts 3 drops almond 

Scald milk, mix flour, sugar. Add slowly to milk. Add egg 

beaten slightly. Add cream, cook 20 minutes in double boiler. Cool, 

add flavoring, nuts and green coloring paste. 

GRAPE FRUIT SHERBET. 

4 C. water Juice 1 lemon 

2 C. sugar 1 pt. grapefruit juice 
1 T. granulated gelatine 



194 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Boil sugar and water 20 rnin., add gelatine which has been soaked 
in water. Beat till cold, add fruit juice and freeze. 



BOMB GLACE. 

Beat one egg white until stiff, add 1-3 C. powdered sugar and 
beat, flavor. Fold in y 2 C. cream beaten stiff. Color if desired. Gar- 
nish with nuts or fruit juices. 



WATERMELON BOMBE GLACE. 

Lining for Mould. 

5 C. water 1 T. gelatine 

2 C. sugar Juice 3 lemons 

Directions. 

Hydrate the gelatine in ^4 C. of the cold water, mix sugar and 
balance of water, boil 20 minutes ; remove from fire, add hydrated gela- 
tine; beat until cold and add strained lemon juice. Freeze to a 
spongy condition, reserve 1-3 part and color green. 

Filling for Centre. ] /4 C. sultana raisins 

iy 2 C. cream dipped in brandy 

1-3 C. sugar Color this pink 

1 egg white Pack and freeze 

Directions No. 2. 

Use melon shaped mould, spread green lining, then white, fill cen- 
tre with pink filling. Pack and freeze, using 3 parts ice to one of 
rock salt. Let stand 4 hours. Dip mould quickly in warm water. 
Turn out. Cut horizontally and serve in V shaped pieces to include 
all colors. 

MILK SHERBET. 

4 cups milk iy 2 cups sugar 

Juice 3 lemons 
Mix juice and sugar, stirring constantly while adding milk. 
Freeze. 

MARSHMALLOW ICE CREAM. 
1 cup sugar 3 egg whites 

i/4 cup water 1 1-3 cups cream 

1/2 lb. marshmallows 1 t. vanilla 

Boil sugar and water till it threads; add marshmallows. When 
partially melted, beat with egg beater till smooth. Pour this on 3 egg 
whites beaten stiff. Beat till cold. Add flavoring, fold in 1 1-3 cups 
cream beaten stiff. Freeze. 



laboratory cook book. 195 

m;aple paefait. 

y 2 cup hot maple syrup y 2 pt. thick cream 

2 egg yolks 
Beat eggs slightly. Pour on slowly the maple syrup, beating 
constantly till mixture thickens. Cool and add cream beaten stiff. 
Mould and pack in equal parts rock salt and ice. Let stand 3 hours. 

MERINGUES GLACES. 

Whites 4 eggs 114 cups powdered sugar 

y 2 t vanilla 
Beat whites until stiff, add slowly 2-3 cup of sugar. Continue 
beating until mixture will hold its shape. Fold in remaining sugar. 
Add flavoring. Shape with pastry bag. Bake in slow oven. 

FRENCH ICE CREAM. 

2 cups hot milk 4 egg yolks 

1 cup sugar 4 egg whites, beaten stiff 

1 cup cream whipped stiff 
Scald milk, mix yolks and sugar, pour over milk, cook till it coats 
the spoon. Remove from fire, fold in egg whites ; cool ; add cream and 
freeze. 

CHOCOLATE ICE CREAM. 

3 C. milk 2 eggs 

1 jar cream 1% sq. chocolate 

1 C. sugar 1 t. vanilla 

PLAIN BAVARIAN CREAM. 
t pt. cream whipped Yolks 4 eggs 

1 pt. cream or milk y 2 box or 1 oz gelatine 

y 2 cup sugar % cup cold water 

y 2 ss. salt 1 t. vanilla 

Whip one pint cream and stand it aside to drain. Scald 1 pint 
milk, remove from fire, turn it slowly on yolks which have been beat- 
en with sugar, and salt to a cream. Return to fire to set egg. Add 
soaked gelatine and flavoring. When gelatine is dissolved, strain. 
Cool. Whip with Dover egg beater, fold in whipped cream. Turn 
in mould. Avoid using cream which has turned to liquid. 

PINEAPPLE MOUSSE. 

1 cup pineapple 14 cup cold water 

1 cup sugar 1 jar cream 
i/4 cup cold water beaten stiff 

2 T. gelatine 2 egg yolks 



196 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Hydrate gelatine in y± cup water. Scald pineapple. Make 
syrup of sugar and water; cook until it hairs. Beat egg yolks, cool 
syrup slightly, add dissolved gelatine, pour syrup on yolks, beat, add 
pineapple and when cold fold in cream. Pack in ice and salt. 

CHOCOLATE MOUSSE. 
Yolks 2 eggs y 2 cup cold water 

1 T. gelatine 2 sq. chocolate. 

y 4 cup cold water iy 2 cups cream 

1 cup sugar 
Hydrate gelatine. Mix sugar with y> cup water. Cook until it 
hairs. Beat eggs slightly, beat cream. Turn syrup mixture slowly 
on eggs, beating all the time. Add gelatine. Melt chocolate and 
add to this mixture. Beat until cold, then fold in cream. Chill. 

JELLY JUMBLES. 

1 egg 3 T. sour milk 

1 cup sugar V2 t. soda 

14 cup butter Pastry flour to roll 

Cream butter, add sugar, egg well beaten. Sift soda into sour 
milk. Add milk alternately with flour. Koll thin. Cut in two 
layers. Spread one-half with jelly, on other half cut 3 rings. Put 
layers with openings on top of jelly layer. Moisten edges, press 
together, bake. 

COFFEE ICE CBEAM. 

21/2 C. milk 1/2 C. coffee 

1 14 C. sugar V 8 t. salt 

2 egg yolks 1 jar cream 

Scald milk with coffee, mix sugar, eggs and salt together, pour 
milk over. Cook as for custard. 

MACAROON CREAM. 

1V2 T. granulated gelatine 1-3 C. sugar 

14 C. cold water % t. salt 

2 C. scalded milk 2-:* C. pounded macaroons 

3 egg whites 1 t. Vanilla 
3 egg yolks 

Soak gelatine in water, make custard of milk, eggs, sugar and 
salt. Add dissolved gelatine, add macaroons and flavoring, stirring 
until it thickens, then add whites of egg beaten stiff. Mould. 



Sugar Cookery— Confections 



Sugar tests. 






1. 


Small thread, 215° F. 


rr 
t . 


Soft ball, 238° 


2. 


Large thread, 217° 


8. 


Hard ball, 248° 


3. 


Pearl, 220° 


9. 


Small crack, 290° 


4. 


Large pearl, 222° 


10. 


Crack, 310° 


5. 


The blow, 223° 


11. 


Caramel, 350° 


6. 


The feather, 232° 







GENEEAL DIEECTIONS FOE MAKING FONDANT. 

Fondant, the haws of all French candy, is made of sugar and wa- 
ter boiled together with a small quantity of cream of tartar to prevent 
sugar from granulating, to soft ball, 238 degrees F. If the temper- 
ature rises above 238 degrees, add cold water at once to reduce the 
temperature. Use coarse granulated sugar. Confectioners use a 
candy sugar. The cream of tartar if dry must be added before the 
sugar begins to boil; if put in afterwards the cream of tartar must 
be made thin with water. If acid is used in making fondant, there 
will be no glaze. Always have plenty of water in making fondant. 
The smaller the quantity made the more water is needed and the more 
acid. If a cover is used on the kettle, no granulation will form 
around the edge; the cover need only be kept on at first, until the 
thermometer is used. Fondant may be made without acid. The 
best bonbon creams are made without acid, but no other candy should 
be tried without it. Fondant should be stirred until hard, as it will 
soften by standing. If the cream is too hard, soften by adding a lit- 
tle at a time a syrup of 34 degrees. 

WHITE FONDANT. 

2% lbs. sugar, iy 2 cups hot water, y± tsp. cream of tartar. 

Put ingredients into a smooth granite stewpan. Stir until dis- 
solved, and heat gradually to boiling point. Boil without stirring 
until, when tried in cold water, a soft ball may be formed that will 
keep its shape, which is 238 degrees. If the sugar adheres to the sides 
of the kettle, remove with a piece of wet cheese-cloth or a fine pastry 
brush dipped in cold water. 

Pour slowly on a slightly oiled marble slab, or a large platter 
oiled. Let is stand for a few minutes to cool, or until pressing it 
with the finger, it leaves a dent on the surface and yet has formed no 
crust. If stirred while too warm, it will grain. If a crust forms, 



198 THE WORCESTER DOMESTIC SCIEXCE SCHOOL. 

every particle must be taken off, or else the boiling must be done 
again, as it shows it has cooked a little too long. 

When it will dent, scrape fondant together, and work with a 
wooden spatula until white and creamy. It will quickly change from 
this consistency, so begin kneading while it is still creamy, otherwise 
it will lump, and will be difficult to work smooth. Scrape the slab, 
and knead the scrapings separately. Do not mix the fondant unless 
it is perfectly free from lumps. 

Put the fondant into a bowl, cover with oiled paper, and let stand 
twenty-four hours, or until needed, or keep in an air-tight preserve- 
jar. 

BONBONS. 

The centers of bonbons are made of fondant shaped in balls. 
Flavor only a small portion of the fondant at a time, and use colorings 
sparingly. 

For cocoanut centres work as much shredded cocoanut as pos- 
sible into a small quantity of fondant. 

For nut centres surround a nut-meat with just enough fondant 
to cover. 

TO DIP BONBONS. 

Shape the centres as desired, and allow them to dry. Put some 
fondant in a saucepan, and melt over hot water; color and flavor as 
desired. In coloring fondant dip a small wooden skewer in coloring 
paste, taking up only a very small quantity, and dip skewer in fondant. 
If care is not taken the color is apt to be too intense. During the 
dipping keep the fondant over hot water. In clipping use a two-tined 
fork or a confectioner's bonbon dipper. Drop centres in fondant one 
at a time, put on oiled paper, and bring end of dipper over top of bon- 
bon — which shows they are hand-made. Stir the fondant between 
the clippings to prevent a crust from forming. 

DIPPED WALNUTS. 

Melt fondant and flavor. Dip half a walnut as bonbon centres 
are clipped. Halves of pecans or whole blanched almonds may be sim- 
ilarly dipped. 

CHOCOLATE CEEAMS. 
Boll fondant flavored with vanilla into small balls ; let them stand 
for a few hours to harden. Melt an ounce of unsweetened chocolate, 
add to it two tablespoons of milk, four tablespoons sugar, one-half 
teaspoon butter. Stir till smooth ; drop the balls into it, and remove 
with a fork or candy-wire. If the chocolate becomes too stiff, add a 
few drops of syrup and heat again. 



LABORATORY COOK BOOK. 199 

CHOCOLATE PEPPERMINTS. 

Dip peppermint creams into liquid chocolate, as directed for 
chocolate creams. 

MAPLE FONDANT. 

1% lbs. maple sugar 1 c. hot water 

114 lbs. sugar 1/4 tsp. cream of tartar 

Break maple sugar in pieces and add to remaining ingredients. 
Boil and work same as white fondant. 

TUTTI-FRUTTI. 

Fill an oiled border-mould with three layers of melted fondant. 
Have bottom layer maple, well mixed with English walnut meats; 
the second layer colored pink, flavored with rose, and mixed with 
candied cherries cut in quarters and figs finely chopped; the third 
layer white, flavored with vanilla, candied cherries cut in quarters, 
and candied pineapple cut in small pieces. Cover mould with oiled 
paper, and let stand over night. Remove from mould, place on a 
plate covered with a lace paper-napkin. Fill center with bonbons 
and glace nuts. 

CREAM MINTS. 
Melt fondant over hot water and flavor with a few drops of oil of 
peppermint, wintergreen, cloves, cinnamon or orange, and color if de- 
sired. Drop from tip of spoon on waxed paper, or drop through 
funnel, placing round stick in funnel to cut off each portion. Allow 
to cool and loosen by running a knife under each one. Dilute pepper- 
mint oil with spirits of cologne, as it improves the flavor. Alcohol 
is too rank for reducing flavoring materials. 

GLACE NUTS. 

2 c. sugar 

1 c. boiling water 

1 tsp. cream of tartar. 
Put ingredients in a smooth saucepan, stir and heat to boiling 
point. Boil without stirring until the syrup reaches the crack, 310 
degrees F. Remove any granulation of sugar from sides of sauce- 
pan, as in malting fondant. Remove saucepan from fire and place 
instantly in a large pan of cold water to stop the boiling. Remove 
from the cold water and place in a pan of hot water during dipping. 
Take nuts separately on a long pin, dip in syrup to cover, remove from 
syrup and place on oiled paper. If the syrup begins to crystalize, set 
back on stove until it just comes to a boil. 



200 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

GLACE FRUITS. 

Grapes, strawberries, sections of seedless oranges and candied 
cherries are most used. The syrup is the same as that used for glace 
nuts. 

Take grapes separately from clusters, leaving a short stem on 
each grape. With a pair of pincers take each grape by the stem 
and dip it into the syrup, being sure it is perfectly coated. 

Divide oranges into sections; do not break the inside skin, for if 
the juice escapes in ever so small a quantity, the section must be dis- 
carded. Let them stand several hours until the surface has become 
very dry. Then drop them in the syrup one at a time, remove with 
candy wire, or two forks, and place them on an oiled slab or plate 
to dry. Glace fruits keep only one day. 

ALMOND HARDBAKE. 
Blanch some almonds and split them in two. Dry them in a 
moderate heat without discoloring them. Lay them with the flat 
sides down on an oiled layer-cake pan, entirely covering it; or arrange 
in regular order — like wreaths, rosettes, etc. Pour over the nuts 
enough sugar boiled to the crack to cover them. Mark off squares or 
circles on the candy while it is warm, and then it can be broken in 
regular pieces when cold. Walnuts, pecans and other nuts may be 
used. 

TURKISH PASTE. 
1 oz. sheet gelatine % C. cold water 

1 lb. granulated sugar y 2 C. water 

Rind 1 orange (no white) 1-3 C. orange juice 

:; T. lemon juice M? C. confectioner's sugar 

Break gelatine in pieces. Soak 2 hours in y 2 . 0. cold water, add 
y 2 C. water to sugar and bring to boiling point. Add gelatine. Soak 
20 min., remove from stove, add grated rind and juice. Rinse pan in 
cold water. Pan 5 inches by 6 inches. Pour in paste 1 inch thick. 
When cold cut in cubes, roll in confectioner's sugar. 

STUFFED DATES. 
Wash dates. Remove stones, fill centre with fondant, peanut 
butter or cheese. Roll in sugar if fondant is used. 

PEPPERMINTS. 

Melt fondant over hot water, flavor with 2 drops peppermint. 
Drop from tip of teaspoon onto oiled paper. 

CANDIED ORANGE PEEL. 
Remove peel from 4 oranges in quarters. Cover with cold water, 



LABORATORY COOK BOOK. 201 

bring to boiling point and cook until soft. Drain, remove white por- 
tion, cut yellow into thin strips, using scissors. Boil y 2 C. water and 
1 C. sugar until it threads. Cook strips in syrup 5 niin., or until 
translucent. Drain, coat with sugar. Dry off sugar in oven. 

SALTED NUTS. 
Kemove shell and red skin of peanuts. Put 1 T. olive oil in fry- 
ing pan and when hot put in nuts and let them brown slightly. Drain 
on brown paper, sprinkle with salt. 

MAKSHMALLOW FUDGE. 
2 C. light brown sugar 1 C. marshm allow 

i/ 2 C. milk 1 t. butter 

i/o t. vanilla 
Cook sugar and milk until it will form a soft ball when dropped 
in cold water. Beat in marshmallow until dissolved. Add butter 
and vanilla. Cool, cut in squares. 

CHOCOLATE NUTS. 
Melt y 2 lb. sweetened chocolate in double boiler, keeping .vater 
below boiling point. Take from stove and heat until slightly cool. 
Drop one quart of nuts, a few at a time, into chocolate, and remove 
one by one with a fork. Place on paper. Fondant may be dipped in 
the same way. 

CHOCOLATE FUDGE. 

2 C. sugar 1 T. butter 

V2 C. milk 2 sqs. chocolate 

1 t. vanilla 1 C. chopped nut meats 

Cook until soft ball is formed in cold water. Remove from fire, 

let cool, add nut meats, vanilla and beat until it thickens. Pour on 

to buttered pan. Cut in squares. 

PEANUT BRITTLE. 

1 C. Karo syrup 2 T. melted butter 

1 T. vinegar Peanuts 

1 C. brown sugar 

Mix ingredients, boil without stirring until brittle in cold water. 
Put peanuts in oiled pan. Pour over mixture. 

FONDANT. 

2 C. sugar y 2 C. water 
V 8 t. cream of tartar 

Mix in saucepan, then wash off sides in saucepan with hands wet 
in cold water to remove all grains of sugar. Stir until dissolved, let 



202 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

boil without stirring until syrup will form a "soft ball" in cold wa- 
ter. Pour on to un buttered platter and when cool work with wooden 
spoon until creamy. Make into ball and knead till smooth. 

MOCHA FONDANT. 
3 C. sugar 3 T. coffee 

IV2 C. water 14 t. cream of tartar 

Put water and coffee in saucepan, heat to boiling point, strain 
through bag, add sugar and cream of tartar and proceed as for fon- 
dant. 

TO PREPAEK FONDANT FOP DIPPING. 
Place fondant in saucepan and the saucepan in a pan of hot wa- 
ter, stir constantly; add coloring and flavoring. When melted dip 
fondant. 

TO DIP FONDANT. 

Use a two-tined fork or candy dipper. Stir fondant often so 
there will be no crust on top. Flavor fondant and make small balls 
or cones. Cool. Drop the balls quickly into melted fondant. Place 
on paper. 



Cake 



STEPS IN BAKING A CAKE. 

1. Bising 3. Cooking throughout 

2. Setting 4. Browning 



SPONGE CAKE. 

Eggs, yolks, 6 Eggs, whites, 6 

Sugar, 1 cup Flour, 1 cup 

Lemon juice, 1 tbl. Salt, y± tsp. 

Lemon rind, grated, y 2 tbl. 
Beat yolks until thick and lemon colored; add sugar gradually 
and continue beating, using Dover egg beater. Add lemon juice, rind 
and whites of eggs beaten stiff and dry. When eggs are partially 
mixed with yolks, remove beater and carefully cut and fold in flour 
mixed and sifted with salt. Bake one hour in a slow oven in an angel 
cake pan or a deep narrow pan. 

ANGEL CAKE. 

Whites 8 eggs % cups flour 

1 tsp. cream tartar 14 tsp. sa ^ 

] cup sugar % tsp. vanilla 

Beat whites of eggs until frothy, add cream of tartar and con- 
tinue beating till eggs are stiff; then add sugar gradually. Fold in 
flour mixed with salt and sifted four times, and add vanilla. Bake 
40-50 min. in an unbuffered angel cake pan. After cake has risen and 
begins to brown cover with a paper. When done place the corners 
of the pan on four muffin rings or cups to cool. Ice with royal icing. 



APPLE-SAUCE CAKE. 
1 C. sugar y 2 C. chopped raisins 

Y 2 C. butter 1 t. soda dissolved in hot 

y 4 t. salt water 

1 t. lemon extract y 2 t. clove 

1 C. apple-sauce 1 t.- cinnamon 

13/4 C. flour 1-16 t. nutmeg 

Cream butter, add sugar, lemon, apple, soda dissolved in hot water. 
Add seasoning to half of flour, sift, roll raisins in flour, add flour slow- 
ly. Beat, add raisins. Bake in two layers. 



204 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

FILLING. 

2 beaten egg whites 14 C. sugar 

1 C. sifted apple-sauce 

POUND CAKE. 

Butter, 1 lb. Flour, 1 lb. 

Sugar, 1 lb. Mace, y 2 tsp. 

Eggs, yolks, 10 Brandy, 2 tbl. 

Eggs, whites, 10 
Cream butter, add sugar gradually and continue beating; then 
add the yolks beaten until thick and lemon colored ; add the whites of 
eggs beaten until stiff and dry; flour, mace and brandy. Beat vigor- 
ously 5 min. Bake in a deep pan 1*4 hours in a slow oven; or if to be 
used for fancy ornamented cakes bake 30-35 min. in a dripping pan. 
When cold cut in fancy shapes, glaze and dip in fondant icing. 

MAPLE CARAMEL CAKE. 

14 C. butter 1V 2 C. flour 

1 C. sugar i v I o t. baking powder 

2 small eggs V 2 t. vanilla 
i/ 2 C. milk 

Cream the butter, add the sugar gradually, and the yolks of eggs 
well beaten, then the whites beaten until stiff. Add milk, flour sifted 
with baking powder, and beat thoroughly; then add vanilla, and bake 
in layers or loaf. 

FROSTING. 
1 lb. soft maple sugar Whites 2 eggs 

y 2 . C. boiling water 
Break sugar in small pieces, put in the saucepan with the boiling 
water and stir until sugar is dissolved. Boil without stirring until 
syrup will thread when dropped from tip of spoon. Pour gradually 
on the beaten whites, and beat constantly until mixture is the right 
consistency to spread. 

RICH FRUIT CAKE. 

1 pt. sugar 1V-2 lb s - currants 

y 2 pt. butter % l°s. citron 

1 pt. flour 3-8 lbs. blanched and 
1) eggs pounded almonds 

2 lbs. stoned raisins 2 oz. cinnamon 
y 2 oz. mace 1 nutmeg 

V2 oz. clove 14 pt. brandy 

Dredge currants and raisins with y 2 C. of the flour. Mix the 
spice with the remainder of the flour. Beat the butter to a cream, 



LABORATORY COOK BOOK. 205 

gradually beat in the sugar. Add the brandy a little at a time, beat- 
ing until the mass is smooth and creamy. Add the almonds and beat 
well. Now add the well-beaten yolks of the eggs, then the whites. 
Stir the flour in lightly, then the raisins and currants, spread the cake 
mixture in layers in the pans and spread thin slices of citron on each 
layer. Bake for four hours in a moderate oven. 

SOFT GINGERBREAD. 

2 eggs 2 tsp. soda 

y 2 cup butter 1 tsp. ginger 

] /2 cup sugar 1 tsp. cinnamon 

1 cup molasses y 2 tsp. cloves 

2% cups flour 1/9 tsp. allspice 

1 cup boiling water 
Beat the butter and sugar to a cream; add the molasses, then the 

soda dissolved in the cup of boiling water. Add the flour and spice 

sifted together, and lastly the two well-beaten eggs just before baking. 

Bake in a very moderate oven. 

Citron, raisins and currants may be added, with y 2 cup more 

flour, making a nice fruit cake. 

GINGER BREAD. 

Y 2 C. sugar y 2 C. molasses 

1 T. butter 1 t. soda 

1 egg IV2 C. flour 

1 1. ginger 1 t. cinnamon 

i/ 8 t. clove 1/2 t. salt 

y 2 C sour milk 
Cream butter, add sugar and spices, egg well beaten. Sift soda 
and salt with flour and add alternately with milk and molasses. Bake 
in pan or gem tins. 

FRUIT PORK CAKE. 

1 lb. fat pork minced fine and 1 C. boiling water poured over it. 

2 C. brown sugar 1 C. molasses 

6 C. flour 2 t. soda dissolved in hot 

1 lb. currants H 2 

1 lb. dates 2 lbs. raisins 

2 t. cloves % lb. citron 

2 t. allspice 2 t. cinnamon 

y 2 C. cherry wine 2 t. nutmeg 
Bake 4 hours 

MARGUERITES. 
Boil 1 c. sugar, y 2 C. water until it threads. Remove to back of 



206 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

stove and drop in 5 niarshmallows cut in small pieces. Let dissolve, 
ponr gradually over 2 egg whites beaten stiff, add 2 T. cocoanut, 14 t. 
vanilla, 1 C. nuts. Drop from spoon onto buttered tins, brown in 
moderate oven. 

MARGUERITES. 

2 eggs 7 T. pastry flour 

1 C. brown sugar 14 t. baking powder 

1-3 t. salt % C. pecan or any nut meats 

y 2 t. vanilla 

Beat eggs light, add sugar and salt and beat until creamy. Add 
vanilla and flour, lastly fold in nut meats, reserving a few of them 
to put on top. Bake in a large shallow tin, or small fluted tins, in a 
moderate oven. 

1 EGG CAKE. 
14 C. butter 1/2 C. milk 

y 2 C. sugar iy 2 C. pastry flour 

1 egg 2% t. baking powder 

Cream butter, add sugar, egg well beaten. Mix baking powder with 
flour, add alternately with milk. Bake in moderate oven. 

CHOCOLATE FROSTING. 

% C. powdered sugar Milk to make a thick paste 

1 sq. chocolate y± t. vanilla 

Melt chocolate, add enough milk to sugar to make of consistency 
to spread, add chocolate and vanilla. 

CHOCOLATE CAKE. 

1/2 C. butter iy 2 C. flour (pastry) 

1 C. sugar 2y 2 t. baking powder 

2 eggs 2 sqs. chocolate 
y 2 C. milk y 2 t. vanilla 

Directions: Cream butter, add sugar gradually, and the egg 
yolks beaten light. Add milk, flour mixed with baking powder, and 
beat well. Add melted chocolate and vanilla. Fold in egg whites 
beaten stiff. Bake 40 to GO minutes in slow oven. Melt chocolate 
over hot water. 



Fancy Cakes 



VENETIAN CAKES. 

] /2 cup of butter 1 cup almonds 

Y 2 cup powdered sugar 1 tsp. vanilla 

iy 2 . cups pastry flour Yolks, 3 eggs 

Cream the butter and sugar together until very light; add the 
yolks well beaten, then the almonds blanched and cut in strips; mix, 
add the vanilla and stir in lightly the flour; the dough should be 
rather soft. Take a small piece at a time, drop it in powdered sugar, 
and roll it between the hands into a ball one inch in diameter. Put 
a piece of pistachio on the top. Place the balls a little distance 
apart on floured pans, and bake in a moderate oven ten to fifteen min- 
utes, or to a pale color. They will flatten in baking and have the 
shape of macaroons. 

CKEAM CAKES. 

1 cup water IV2 cups pastry flour 

2 tbl. sugar 3 to 4 eggs 
4 tbl. butter y 2 ssp. salt 

Put the water, sugar, salt and butter in a saucepan over the fire. 
When butter is melted remove, add to it the flour and beat until it is 
a smooth paste; return it to the fire and stir vigorously unil the paste 
leaves the sides of the pan, then remove; let it partly cool, then add 
the eggs, one at a time, beating each one for some time before adding 
the next. When all are in beat until the batter is no longer stringy. 
It should be consistent enough to hold its shape without spreading 
when dropped from a spoon on a tin. Three eggs make it about right 
unless they are very small or the flour very dry. Put the mixture into 
a pastry bag with a tube of % inch opening; press the batter through 
into balls one and one-half to two inches in diameter. A spoon can 
be used, but does not give the cakes as good shape. Brush the top 
with egg. Put them in a slack oven and bake slowly for about forty 
minutes. They will feel light when done, and be puffed very high. 
When cool make an incision in the side and fill with cream filling. 
These cakes are good made very small, filled with jam and a little 
whipped cream, and the tops dipped in sugar boiled to the crack, then 
sprinkle with chopped almonds browned. 

CKEAM FILLING. 

Beat well together the yolks of five eggs, one-half cup sugar, 3 
tablespoons cornstarch; dilute it with two cups boiling milk; cook 



208 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

over boiling water until thickened; remove, cool and add flavoring. If 
coffee flavoring is wanted use one-half black coffee and one-half milk. 
If chocolate melt three or four ounces and add it to the custard. 

ALMOND WAFERS. 

2 T. flour 1-6 tsp. salt 

2 T. powdered sugar White 1 egg 

Sift flour, sugar and salt together. Beat the white of one egg 
just enough to break it, and add as much of it to the flour and sugar 
as it will take to make a creamy batter; flavor with a few drops al- 
mond essence. Grease and flour the pan. Drop a half teaspoonful 
of the paste on the pan, and with a wet knife spread it into a thin, 
round wafer. Bake in a moderate oven until edges are slightly 
browned, then, before removing from the oven door, lift each wafer 
and turn it around a stick. They stiffen very quickly, and the rolling 
must be done while they are hot. 

ROYAL ICING. 

White 1 egg Lemon juice 

Powdered sugar, 1 cup W^ater 

Place egg in bowl, add a little lemon juice or other flavoring and 
a few drops of water. Stir in powdered sugar until right consist- 
ency to spread. While cake is still warm pile icing on centre of 
cake, and with a wet knife smooth it over top and sides of cake. If 
icing is prepared before cake is ready, cover it with a wet cloth. If 
it becomes too stiff add a few drops of water and stir again. Color 
and flavor as desired. One egg will take about 1 cup of sugar, and 
will make enough icing for one cake. 

FONDANT ICING. 

2 cups sugar Vs tsp. cream of tartar 

1 cup water 
Put sugar, water and cream of tartar in a graniteware vessel 
and stir until the sugar is dissolved, but not a minute longer. As it 
boils crystals will form on the edge of the pan. These must be wiped 
away by wetting a cloth or brush in water and passing it around the 
dish without touching the boiling sugar. This must be done frequent- 
ly, or as often as the crystals form, or the whole mass will become 
granular. When large bubbles rise it must be carefully watched 
and tested, as from this time it quickly passes from one stage to an- 
other. Have a cup of ice-water and a skewer or small stick; dip it 
into the ice-water, then into the sugar and again into the water. If 
the sugar which adheres to it can be rolled into a soft ball it is done. 
Have ready a marble slab oiled or an oiled platter; pour the syrup 
over it and let it cool a few minutes, or until pressing it with the finger 



LABORATORY COOK BOOK. 209 

it leaves a dent on the surface. Then work it with a wooden spatnla 
until it becomes white, smooth and creamy, then work it with the 
hands until it is smooth, or fine, even texture throughout. If it is 
stirred while too warm it will grain. If it forms a crust, every par- 
ticle must be removed or else the boiling must be done again, as it 
shows it has cooked a little too long. Do not mix the scrapings with 
the fondant. 

The mixture in which small cakes are dipped for icing is fondant. 
(See recipe.) Cakes for dipping must first be glazed. 

TO GLAZE CAKES. 

Beat white of one egg slightly and add one tablespoonful pow- 
dered sugar. Apply with a brush to top and sides of cakes. After 
glazing cakes should stand over night before dipping. 

TO DIP CAKES. 

Melt fondant over hot water and color and flavor as desired. Stir 
to prevent crust from foaming on top. Take cake to be dipped on a 
three-tined fork and lower in fondant three-fourths the depth of cake. 
Remove from fondant, invert and slip from fork to a board. Decor- 
ate with ornamental frosting and nut meat, candied cherries, angelic 
or candied violets. Pound cake is generally used, baked 1 inch thick 
and cut in fancy shapes. 

CHOCOLATE LAYER CAKE. 

1 C. sugar !/2. C. milk 

y 2 C. butter 2 sqs. chocolate 

2 eggs 2y 2 t. baking powder 
1% C. flour 

Cream butter, add sugar gradually. Separate yolks and whites 
of eggs. Beat yolks till light, add to butter and sugar. Sift baking 
powder and flour and add alternately with milk. Add melted choco- 
late, fold in egg whites beaten stiff. Bake 25 to 40 min. in moderate 
oven. 

ORANGE CAKE. 

i/ 4 C. butter i/ 2 C. milk 

1 C. sugar 1% C. flour 

2 eggs 2y 2 t. baking powder 
Cream butter, add sugar gradually, eggs well beaten and milk. 

Add flour mixed and sifted with baking powder. Bake in layer-cake 
tins. Fill with orange filling and frost with orange frosting. 



210 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

CHKISTMAS CAKE. 

6 eggs 1 lb. currants 

3-8 lb. butter . 14 lb. mixed peel 

i/ 2 lb. brown sugar 14 C. boiled or sweet cider 

1/2 lb. flour 1/2 lb. dates 

1 lb. raisins y 2 t. cloves 
14 lb. almonds y 2 t. allspice 

2 t. cinnamon y 2 t. soda 
1 t. cream tartar 

Wash fruit, seed raisins, stone dates, chop all fruits (except rais- 
ins) and nuts. Sift flour, soda and cream tartar together. Sift a 
little flour over fruits to prevent them from adhering. Add fruit 
last. Bake 1 hour. Ice when cold. Garnish with angelica, candy 
pearls, candied cherries and holly. 

BOILED FKOSTING. 

1 C. sugar 1 t. vanilla 

1-3 C. boiling water 1 egg white 

Put sugar and water in saucepan, stir until sugar is dissolved, 
boil without stirring until syrup will thread when dropped from 
spoon. Pour syrup slowly on beaten white of egg, beat until of right 
consistency to spread. 

BANBUKY MIXTUKE. 

1 C. raisins Grated rind and juice 

y± C. citron of 1 lemon 

1 egg slightly beaten 1 C. sugar 

2 T. cornstarch 

Chop raisins fine, add citron, lemon and sugar mixed with corn- 
starch, and add egg. Cook over hot water until thick. Fill lined 
pastry plate or make into turnovers. 

SPONGE CAKE. 

1 C. sugar 1 C. flour 

2 egg yolks 1% t. baking powder 
% C. milk 2 egg whites 

y 4 t. salt V2 t. lemon juice 

Beat the yolks of eggs until thick, add % C. sugar slowly, then 
milk, remainder of sugar, beat well. Sift baking powder with flour. 
Add flour, salt and flavoring. Lastly, fold in egg whites beaten stiff. 
Bake 45 to 60 minutes in slow oven. 

BOILED CUSTAKD. 

2 C. scalded milk % C. sugar 

3 egg yolks y$ t. salt 
y 2 t. vanilla 




\ 



LABORATORY COOK BOOK. 211 

Beat yolks slightly, add sugar and salt. Pour scalded milk on 
to eggs. Cook in double boiler until a coating is formed on spoon. 
If custard curdles, beat with Dover egg beater. Flavor when cold. 

WHITE FRUIT CAKE. 

y 2 C. butter 1 t. baking powder 

y 2 lb. almonds blanched and 1 C. sugar 

chopped % lb. citron cut fine 

% lb. cocoanut 5 egg whites 

y 2 t. almond extract 1% C. pastry flour 

Cream butter, add sugar, then almonds, citron and cocoanut, 
rolled flour. Beat eggs until stiff, add one-half of the whites and ex- 
tract. Sift flour and baking powder and add. Fold in remaining 
egg whites. Ice with boiled frosting, sprinkle with cocoanut. 

ORANGE CAKE. 
Make same as maple caramel cake, except add 1 t. of grated or- 
ange rind. (Do not grate in any of the white of the orange rind.) 

FROSTING. 
Beat white till stiff, add boiled sugar, drop by drop, stir, add yolk 
well beaten and, lastly, add the juice of one orange. 

Do not prepare frosting till cake is baked. Add frosting to cake 
after cake is cooled. 

ORANGE FILLING. 

1/2 C. sugar 1 egg slightly beaten 

3 T. flour 1 T. butter 

Grated rind 1 orange *4 C. orange juice 
y 2 T. lemon juice 
Mix ingredients in order given. Cook in double boiler until thick. 
Cool before spreading. 

ORANGE FROSTING. 

Grated rind 1 orange 1 t. brandy 

i/2 t. lemon juice 1 T. orange juice 

1 egg yolk Confectioner's sugar 

Mix fruit juices, let stand 15 min. Stir in sugar until right con- 
sistency to spread. 

DEVILS' FOOD. 
Part 1. 

1 C. grated chocolate y 2 C. brown sugar 

% C. sweet milk 
Dissolve sugar and chocolate in double boiler, add milk slowly, 
blend. 



212 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Part 2. 

2 eggs 1 C. brown sugar 

% C. butter 1% C. flour 

1 t. soda 
Beat eggs separately. Cream butter and sugar, add yolks, well 
beaten. Mix soda and flour, add slowly to above mixture. Let part 
1 cool and then mix all together. Add whites last, beaten stiff. Make 
two layers. Bake 25 min. Put together with boiled frosting and then 
cover top. 

FKOSTING. 

1 C. sugar granulated 4 C. H 2 

Boil till it threads. Pour slowly over 1 white beaten stiff. Beat 
till cold. Spread with silver knife dipped in hot water. 

SPICE CAKE. 

1/2 C. butter % C. sour milk 

1 C. sugar 14 C. molasses 

2 eggs V2 t. soda 

y 2 C. currants 2 C. pastry flour 

i 2 C. raisins % t. cloves 

1 t. cinnamon % t. allspice 

Cream butter, add sugar, egg well beaten, molasses and sour milk. 

Mix and sift dry ingredients, add to mixture. Bake in moderate 

oven. 



Cakes and Other Pastry 

BANANA SHORTCAKE. 
1-3 cup butter 4 bananas 

1 cup sugar Meringue 

y 2 cup milk Cream filling 

1% cups flour 2 eggs 

2!/2 t. baking powder 
Cream butter, add sugar, then egg yolks, flour and baking-powder 
sifted, and milk. Alternate flour and milk. Bake in square cake-pan. 
Place bananas, when done, on tops, cut in halves lengthening, then 
quarters. Cover with thick custard filling and meringue. Use two egg 
whites, 14 cup sugar. Place meringue on top with pastry-bag. 
Brown in oven. 

LEMON SNAPS. 
y 2 . cup butter % t. soda 

1 cup sugar Flour to roll 

2 eggs Juice y 2 lemon 

Cream butter; add sugar, eggs well beaten, lemon juice, soda 
mixed with flour. Boll thin and shape. Bake. 

GOLD CAKE. 

% cup butter 2 t. baking powder 

1 cup sugar y 2 cup milk 

4 yolks I/2 t. orange or lemon 

1% cups flour extract 

Cream butter, add sugar gradually; egg yolks well beaten, flavor- 
ing. Sift baking-powder with flour; add alternately with milk. 

WHITE CAKE. 

1 cup sugar 1% cup flour 

3 egg whites y 2 cup milk 
IV2 t. baking powder 1 t. vanilla 
1-3 cup butter 

Cream butter, add sugar, beat till light, add flour sifted with bak- 
ing-powder; alternate with milk, add vanilla; beat, fold in egg whites 
beaten. 

SOUR CREAM COOKIES. 

2 eggs 1 cup sour milk or cream 
1 cup sugar y 2 t. soda 

Flour to make soft Dough to be rolled 



214 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Beat eggs till light, add sugar, a little flour mixed with soda. 
Milk. Alternate milk and Hour. Roll y 8 inch thick. Bake till 
brown. 

PORK CAKE. 

2 cups salt pork, chopped 1 T. cloves 

1 cup seeded raisins y 2 cup boiling water 

1 cup currants poured over pork, or 

y 2 lb. citron i/> cup coffee 

6 cups Horn- 1 T. soda 

12 cups sugar 1 enp molasses 

1 T. cinnamon Hake in slow oven 

JELLY KOLL. 

3 eggs 1 cup Hour 

1 enp sugar 1 t. cream of tartar 

L-3 enp milk y 2 t. soda 

1-16 1. salt 
Beat eggs till light, add sugar, sift Hour and cream of tartar and 
soda, add alternately with milk. Bake in large pan. While warm 
spread with jelly and roll light. Sprinkle with powdered sugar. Cut 
edges oil' with sharp kuife if hard. 

CURRANT CAKE. 
1 g cup butter 2 cups Hour 

1 cup sugar :» t. baking powder 

L* eggs 1 cup currants 

1 e*^ yolk mixed with 1 T. Hour 

1 2 cup milk 

Cream butter, add sugar, eggs well beaten, sift Hour and baking- 
powder, add alternately with milk. Add currants last. Bake in 
individual tins or loaf. 

PEANUT COOKIES. 

4 T. butter 4 T. milk 
y 2 cup sugar y 2 t. salt 

2 egg yolks 1 t. lemon juice 

1 cup flour 1% t. baking powder 

12 cups chopped peanuts 
Cream butter, add sugar gradually, add egg yolks well beaten, 
milk and salt. Sift baking powder with Hour and beat thoroughly. 
Add lemon juice. Roll y s inch thick. Cover with chopped peanuts. 
Hake in slow oven 12 min. 

ORNAMENTAL FROSTING. 
Whites 3 eggs 1 T. lemon juice 



LABORATORY COOK BOOK. 215 

Confectioner's sugar sifted. Put eggs in bowl, add 2 T. sugar, 
beat until thick, add more sugar and lemon juice very slowly, con- 
tinue beating, add sugar by spoonfuls until stiff enough to spread. 
Insert knife in mixture; if knife makes a clean cut it is of right 
consistency to hold its shape. Use pastry bag and tube. 

WALNUT CAKE. 

Y 2 cup butter l 1 /^ cup flour 

1 cup sugar 2y 2 t. baking powder 
y 2 cup milk Yolks 3 eggs 

% cup walnuts Whites 2 eggs 

Cream butter, add sugar slowly, add egg yolks well beaten. Sift 
baking powder with flour and add alternately with milk. Keserve 
y± cup flour and put with nuts. Add floured nuts and fold in beaten 
egg whites. Bake in moderate oven 45 min. Cover with frosting. 
Put walnuts on top. 

SPONGE DEOPS. 

8 egg whites 1 -3 cup flour 

1-3 cup conf. sugar % t. vanilla 

2 egg yolks Vs t- sa ^ 

Beat egg whites till dry, add sugar gradually, continue beating, 
add yolks beaten till thick. Mix flour and salt, cut and fold in cover 
pan with buttered paper. Drop mixture from spoon or shape with 
pastry bag and tube. Sprinkle with confectioner's sugar. Bake in 
hot oven. Keniove quickly from paper with sharp knife. 

SWEET MILK DOUGHNUTS. 

1 cup sugar 2 eggs 

4 cups pastry flour 2 t. cream tartar 

1 t. soda 1 t. salt 

% t. nutmeg or ginger 1 cup milk 

1 t. butter or lard 
Mix flour, cream tartar, soda, salt and nutmeg, reserving 1 cup 
flour. Beat eggs well, add sugar, alternately add flour and milk, add 
melted butter or lard, beat well. Add last cup flour, or portion, as 
needed, and beat thoroughly. Boll out only portion at a time % iuch 
thick. Cut and fry in deep fat. The amount of flour varies slightly 
with the brand. 

BANANA FKITTEBS. 

1 C. flour 1 egg yolk 

1 t. baking powder 1 egg white 

% t. salt 1/2 t. melted butter 

1/2 C. milk 



216 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

Sift dry ingredients, add milk slowly, yolk of eggs beaten well, 
white of egg beaten stiff, and melted butter. Keinove skins from banan- 
as, cut in half lengthwise, then in half crosswise. Dip in batter and 
fry in deep fat. Serve with lemon or orange sauce. 

MOLASSES COOKIES. 
1 C. molasses 1 tsp. soda 

% C. butter and lard mixed 2 T. warm milk 

2!/2 C. bread Hour 1 T. ginger 

Heat molasses to boiling point, add shortening which has been 
melted, ginger, soda dissolved in warm milk, and the flour. Chill 
thoroughly. Toss 14 mixture on floured board, roll y 8 inch thick, 
shape and place in buttered pan, bake in moderate oven until browned. 

DOUGHNUTS. 

1 C. sour milk 1 egg 

2 T. melted lard V2 t. ginger 

1 t. soda Pastry flour to form soft 

1/2 t. salt roll about 3 C. 

1 C. sugar 

Add beaten egg to sugar, add sour milk, then add flour sifted with 
soda, salt and ginger. Add lard and flour enough to roll. Roll % 
inch thick, shape with doughnut cutter. Fry in deep fat, 5 min. Turn 
when dough begins to crack. Drain on brown paper. 

SUGAR COOKIES. 

2 eggs 1 t. soda 

1 C. sugar 14 C. milk 

1/2 C. butter Flour to roll 

2 t. cream of tartar 

Cream butter, add sugar gradually, add egg well beaten, add 
milk, add soda and cream of tartar sifted with flour. Roll, shape and 
bake. 

SPONGE CAKE. 

2 egg yolks y% t. lemon juice 

1 C. sugar 1 C. flour 

y 2 C. milk IV2 t. baking powder 

!/4 t. salt 2 egg whites 

Beat the yolks of eggs until thick, add y 2 sugar slowly, then milk, 
remainder of sugar, beat well. Sift baking powder with flour. Add 
flour, salt and flavoring. Lastly fold in egg whites beaten stiff. 
Bake 45 to 60 minutes in slow oven. 



LABORATORY COOK BOOK. 217 

SHORT CAKE DOUGH. 

2 C. flour 4 t. baking powder 

4 T. butter % C. milk 

y 2 t. salt 

Mix, shape and bake in individual cakes. Use biscuit cutter. 
Bake, cut in half. Put strawberries slightly crushed in centre and 
whole berries on top with whipped cream. Sweeten crushed berries. 



Cookery Phrases 



Au gratin — with browned crumbs. 

En coquille — in shells. 

Au jus — with gravy. 

Cafe au lait — with hot milk. 

En papillote — in papers. 

Glace — covered with icing. 

Jardiniere — garnish of mixed vegetables. 

Au and aux — with. 

A la — dressed in certain style. 

Marinate — to pickle or sprinkle with French dressing. 

Lit — layer. 

Lardoon — piece of salt pork or bacon used in larding. 

Meringue — icing made of egg white and sugar. 

Julienne — clear soup with shredded vegetables. 

Puree — thick soup rubbed through sieve. 

Ragout — highly seasoned stew flavored with wine. 

Souffle — very light omelet or pudding. 

Eechauffe — any food warmed over. 

Bechamel — white sauce of stock and cream. 

Maraschino — a kind of brandy. 

Potage — a soup. 

Bouchees — very small patties. 

Koumiss — milk fermented with yeast. 



Demonstration of the 
Fireless-Cooker 

(Baked beans and cornmeal mush were made in class, to demon- 
strate the possibilities of the fireless-cooker.) 

The present interest in fireless-cookers is of comparatively recent 
date, although they were used in Norway as early as 1867, and were 
exhibited at that time at some of the continental fairs. Little inter- 
ese was taken in them. The Norwegians, however, used them right 
along. 

Other nations took them up about ten years ago. The Germans, 
always a progressive people, used them in the army in the form of hay- 
boxes. 

The main idea, the principle of the fireless-cooker system, is that 
it will retain, without fuel, all the heat that is generated on a flame- 
stove, for a period varying from 8 to 15 hours. 

A fireless-cooker consists of a box of wood (wood being a very 
poor conductor of heat) lined (or insulated) with some very poor 
conductor of heat — as sawdust, hay, felt, asbestos, or charcoal, just 
as a refrigerator is lined. Asbestos is an exceedingly poor conductor 
of heat. 

This lining in turn is covered with some cleanable material, as 
zinc, (this being a very poor conductor of heat), and is fitted with 
compartments into which utensils may be set. These compartments 
have closely fitting covers which are, in turn, covered with a wooden 
zinc-lined lid which may be clamped closely into place, so as to make 
the box as nearly air-tight as can be. 

In other words, a fireless-cooker is made as air-tight as possible, 
so that a vacuum may be created in so far as possible. 

The fireless-cooker may be used to finish the cooking of boiled 
meats, pot roasts of beef, chicken, poultry, corned beef, ham ; or 
dried vegetables, fresh vegetables, legumes, cereals, soups, apple sauce, 
steamed puddings, etc. 

But the fireless-cooker cannot be used for articles whose chief at- 
traction lies in a crisp, brown surface, as roast beef, broiled steak, 
fried potatoes, etc., because the heat cannot be retained at so high a 
temperature for so long a time. 

Nothing can be successfully raised to a temperature beyond that 
generated in boiling water; and after a few hours the temperature 
drops a few degrees, — e. g. water was raised to the boiling point, 
placed in the fireless-cooker and allowed to remain five hours; at the 



220 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

expiration of that time the temperature had dropped to 190°, which 
is just above simmering point. 

It is necessary to commence the cooking of all articles over a free 
flame — a direct heat (no double-boiler is ever to be used), and to cook 
them in boiling liquid a certain length of time over the fire before 
transferring them to the cooker. They must boil briskly, bubbling 
all over, during this time. The following table will serve as a guide 
for the length of time required by the various kinds of food for this 
previous cooking: — 

1 hr. for cereals. 

30 min. for meats. 

10 min. for green vegetables. 

15 min. for steamed puddings. 

30 min. for beans and legumes. 

Place the covers on the vessels, and allow the mixture while still 
boiling to cook 5 minutes covered before transferring to the cooker. 
This is to retain all the heat possible. 

Transfer- at once, and just as quickly as possible, put down 
the covers and clamp down the lid as quickly as possible. 

The general rule for the time of cooking in the fireless-cooker is 
that it shall be twice as long as that required in an ordinary stove. 

Nothing can be examined while cooking in the cooker, because it 
lets out heat. 

The food cannot burn when cooked by the fireless-cooker method. 

It is better to use too much water than too little. 

Articles requiring over 8 hours' cooking are improved by remov- 
ing at the end of 6 hours, reheating and replacing. 

If a very small quantity of anything is to be cooked, there will 
not be sufficient heat in it to retain the cooking process. In that 
case, place the mixture in a double-boiler, and set the whole into the 
fireless-cooker. Otherwise there is not heat enough to last. If one 
improvises a double-boiler by putting the boiling water into one of 
the kettles which fit into the compartments of the cooker, and then 
placing a smaller utensil containing the mixture inside of this, it will 
be necessary to put a trivet in the bottom of the larger kettle to rest 
the smaller one on. In this way one gets the double circulation. 

Some of the advantages of the fireless-cooker as experienced by 
some are enumerated below. 

Miss Anna Barrows of Simmons College, and one of the most 
noted dietitians of the day, says : — 

(1) The fireless-cooker requires no fuel. 

(2) The pots used in the cookery are not difficult to wash, as they 

are not blackened, and they will last indefinitely. 



LABORATORY COOK BOOK. 221 

(3) The food is thoroughly cooked, therefore a better flavor and more 

digestible. 

(4) Kitchen odors are obviated. 

(5) Time and labor are saved. 

(6) There is no need of stirring, no fear of scorching or burning. 

(7) Water may be kept warm in it for hours — a great help in case 

of sickness and in hot weather. 

(8) It is a great boon to campers, as they may prepare a hot dinner 

without staying in camp. 

(9) It is a great advantage when used in conjunction with a gas 

stove, for it may be used in long cooking, as for beans, ham^ 

etc., saving a large amount of gas. 

Hutchinson, perhaps the most noted of all dietitians, says that 
the tireless-cooker can be used to keep ice cream cold. 

Fireless-cookers range in price from $10 and $15 up. 

See Caloric Book of Kecipes for fireless. Published in Janesville, 
Wis. 



Formal Meals 



FORMAL LUNCHEON. 

A luncheon of six or more covers to which formal invitations 
have been sent, should consist of six or more courses, careful atten- 
tion should be given to the selection of each course, so that it will 
blend harmoniously with the others, and so that there will be no repe- 
tition of foods in any form. The invitation to a formal luncheon 
should read as follows: 

These invitations should be answered within twenty-four hours of 
their reception. The proper time for a formal luncheon is at 1 or 

Mrs. Howard Smith requests 

the pleasure of Miss Baker's 

company at luncheon, 

October the twenty -third, 

Nineteen hundred and eight, . 

at 1 o'clock, at 

104 Vernon Street, Worcester, Mass. 

1.30 o'clock, and it is customary to wear both hat and gloves 10 the 
table. The dress is the same as for an afternoon reception, a silk or 
light cloth gown or fancy waist, with a long skirt. 

The guests must be met at the door by a uniformed maid, who di- 
rects them to the dressing room, where another maid is stationed to 
render any needed assistance. The guest then goes to the reception 
room, where she is greeted by the hostess and presented to other mem- 
bers of the party. When there is a guest of honor, all guests should 
be punctual in coming, so to be ready to be presented upon her ar- 
rival. 

At the stated time the maid announces that ''Luncheon is served," 
and the guests pass informally to the dining room, where their places 
at table are designated by place cards, on which is written the name of 
the guest to occupy that particular seat. The guest of honor is seat- 
ed at the right of the hostess, and if there are two guests of honor, the 
other at the left. It is customary to carry out a color scheme in both 
decorations and menu, as a yellow luncheon, a green luncheon for St. 
Patrick's day, etc., and the place cards usually carry out the idea, too. 
The centre piece should cover the same idea. 

If the dining table is of very handsome wood it may be left bare, 
using small doilies under the plates and dishes and a centrepiece. 
This is a rare opportunity to display artistic embroideries, but the 



LABORATORY COOK BOOK. 



223 



plain damask tablecloth is always in good form. The covers are set 
according to the following diagram: 



O 



TUMBLER 






SERVICE PLATE 



and consist of the necessary plate, knives, spoons, forks, glasses, etc, 
Allow at least 20 inches for each person and more for elbow room if 
possible. At each cover place the best 10-inch plate you have. This 
is called the "service plate," and is to be left on until the first hot 
course after the soup is served. The service plate should be placed 
exactly in the middle of the space allotted to each person, and about 1 
inch from the edge of the table. Place at the right of service plate 
as many knives as will be required before the dessert, each one with 
the sharp edge turned toward the plate and in the order in which they 
will be needed, beginning at the extreme right. At the right of the 
knives place the spoon for soup, with the inside of the bowl turned up 
and then the fork or spoon for first course last. At the left place as 
many forks as will be needed before dessert in the order in which they 
will be needed, beginning with the first fork and going from left to 
right. Place forks with tines up. If there are not many courses 
the dessert fork or spoon may be placed on the table at the beginning, 
the fork next to the plate with other forks, the spoons in front of the 
date. After-dinner coffee spoons are passed in saucers with the 
cups. At upper right hand corner over knives place glass for water. 
The napkins should be of medium size and placed folded at the left. 
The luncheon cards should be placed on the napkin. 

A few words on decoration may be said. Aim to have things sim- 
ple, but artistic ; avoid any appearance of millinery ; do not have high 
centre piece or a great display of flowers. A beautiful silver or glass 
bowl filled with an artistic arrangement of flowers and vines placed 
upon a lovely centre piece is enough. Individual flowers, as bunches 
of violets, daffodils, etc., are often placed in front or across the ser- 
vice plate, and are an appreciated attention. 



224 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

A wreath or vine around the outer edge of the table is proper for 
formal luncheon. 

Small silver or glass dishes containing relishes, bonbons and 
salted nuts are usually placed on the table. Butter dishes or bread 
and butter plates are never used at a formal luncheon. It is sup- 
posed that care has been taken to supply each course with all re- 
quirements in the way of seasonings, and sauces and condiments are 
served as they are needed. 

A formal luncheon is usually served from the pantry in individual 
servings, the waitress having tray in left hand, putting plate contain- 
ing the portion upon it, taking it to the right side of each guest and 
with the right hand placing it upon the service plate until after the 
puree course, which is removed with the service plate, then setting 
it in front of each guest and close to the edge of the table. The soup 
or puree is always served in two-handled bouillon cups. If anything 
is to be passed it should be placed on the tray and passed to the left 
side of each guest, being held low enough to enable the guest to help 
hinise]f with his right hand. 

If the method of always having a plate before each guest until 
dessert is followed, then the tray should be dispensed with in placing 
the course. Eemove from the right with the left hand and place the 
following course on empty service plate, with the right hand always 
from the right. 

Pass to the left of guest. 

Eemove from the right of guest. 

Place at the right of guest. 

Guests should be served in rotation, commencing with the guest 
of honor, so that no one will always be served last. To remove each 
course wait until every one has finished, then take tray in left hand 
and with the right hand remove plate from the right, placing it upon 
the tray. If the knife or fork is accidentally left upon the table by 
a thoughtless guest, it should be taken up quietly and put on the plate 
on the tray. Do not .remove more than one plate at a time, or all 
belonging to the course at each cover. It is very bad form to pile one 
plate on top of another when clearing the table. 

Eemember two things, that guests are invited for social inter- 
course, and that the machinery of serving should run so smoothly and 
quietly that there will be no interruption to the conversation. The 
most successful entertainment is the one that is so simply and quietly 
served as to be beyond criticism. 

The proper dress of the maid is black with white linen collar and 
cuffs, white bib apron and white cap. Her shoes should be rubber- 
soled and her movements noiseless. 

It is not the correct thing to use a brush and crumb tray, but a 



LABORATORY COOK BOOK. 



225 



finger napkin and plate. It is not correct to use a menu card at a pri- 
vate luncheon. 



FORMAL LUNCHEON. 

October 26th, 1900.— Time 1 P. M. 

Grape fruit (g. oysters) 

Cream of cucumber soup (g. egg-balls) 

Royal sticks 

Fricassee of chicken — egg sauce 

Rice croquettes, celery curls 

Squash rolls 

Marguerite salad, cheese wafers 

French ice cream in sponge baskets 

Salted peanuts, candied orange peel 

Coffee 

LIST OF DISHES. 



Pass toast 


6 medium plates 


size) 


sticks 


6 service plates 


6 teaspoons 


Pass celery and 


6 salad plates 


6 small plates, 6 doilies 


rolls 


6 service plates 


6 bouillon spoons 


Pass wafers 


6 small plates 


6 forks 


6 service plates 


6 small coffee cups 


6 knives 


6 grape fruit 


2 small fancy dishes 


6 forks 


6 finger bowls 


for bonbons and 


6 forks 


6 bouillon cups 


bonbon spoons 


G small spoons 


6 service plates 


6 napkins (medium 





A FORMAL DINNER. 
A formal dinner does not differ very much in point of etiquette, 
serving, etc., from a formal luncheon. 

INVITATIONS. 
As for the formal luncheon, the invitations should be written in 
the third person; the form is the same. They should be sent two 
weeks before the dinner is to be given. 



ACCEPTANCE. 

The acceptance should be written in the third person also, and 
should repeat everything that is written in the invitation in regard 
to time, place, etc. Invitations should be answered within twenty- 
four hours of their reception. 



22G THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

TIME. 

The proper time for a formal dinner is 8.00 P. M. The guests 
should arrive 15 or 20 minutes before the designated time. If there 
is a guest of honor, the guests should be punctual so as to be presented 
to her. 

DBESS. 

A formal dinner calls for full dress. This is a chance for the 
display of much jewelry. The ladies wear decollete gowns, — low neck 
and short sleeves, or very thin lace sleeves, or the like if long sleeves 
are worn. With short sleeves, long gloves should be worn, removing 
the hand portion at table and turning it at the wrist ; or if this cannot 
be done readily, it is perfectly proper to remove the glove entirely. 
Of course, short gloves are removed at table. No hats should be 
worn. The hair is to be dressed with ribbons, aigrettes, fancy combs, 
flowers, or any kind of hair ornaments. The display at a formal din- 
ner is mostly in the dress and the silver displayed upon the table. 

The entrance and presentation of guests, the conduct of the guest 
of honor, the announcing of dinner, and the entrance and seating of 
the guests in the dining-room, are quite as for the formal luncheon. 

TABLE DECORATION. 

For a formal dinner, the decoration should be only round the 
centre of the table; for a luncheon, it can be around the edge of the 
table, but never for a dinner. A centerpiece of flowers is appro- 
priate. As above mentioned, most of the display is in the dress 
and table silver. 

PLACE CARDS. 

Place cards are not decorated much for a formal dinner; they 
can be decorated, but if so, the decoration must be very simple, with- 
out color. We remember that color Was permissible, and even desir- 
able, for a luncheon. Never, in any place card, use the Christian 
name unless there are to be more than one of the same surname. It 
should be simply "Miss White," etc. 

TABLE COVERING. 
The -table at a formal dinner must always be covered with a linen 
or damask table cloth; at a luncheon, it is very proper to use the bare 
table with doilies and centrepieces to match; in fact, it is better so. 
As stated before, the table cloth for a dinner must be linen or damask. 
Underneath this must go a silence cloth. On each side of the table, 
14 of a yard of the table cloth should hang over the edge; a table 
cloth with many creases and folds is not permissible at a formal 
dinner. It is better to have it laundered with a single fold; when 



LABORATORY COOK BOOK. 227 

this is done, the cloth is rolled on a long roller to keep it fresh until 
needed. It is, however, proper to have but one crease, if any, in the 
table cloth. This should extend through the centre of the cloth 
lengthwise. It is well to have asbestos mats under the doilies usee) 
about the table for dinner. Square tables have square doilies and 
centrepieces, while round tables have round doilies and centrepieces. 
All doilies and centrepieces must match. Paper doilies may be used, 
provided one has a cloth centrepiece to match. 

NAPKINS. 

In folding the napkins, the top square of the last fold should 
present the selvedge and hem. Fold the napkin again ; place it, when 
setting the table, to the extreme left of the plate beyond the forks, 
with the inside of the fold toward the plate. The place card is placed 
crosswise upon the napkin. 

MENU. 

A formal dinner has a great many courses and a great deal of 
silver is used. The usual number of courses is 8. 10 or 12. The din- 
ner of 12 courses is the most strictly formal ; it makes a very heavy for- 
mal dinner, and is really too heavy for women. In making out the 
menu, the hostess should take great care not to repeat flavors or 
dishes throughout the courses. Of course, it is highly improper to 
use menu cards. 

SETTING OF TABLE. 

The table is set quite as for the formal luncheon, having at least 
20 inches between each guest. 

SEKVICE PLATE. At each cover is placed a 10-inch service 
plate; it should be one inch from the edge of the table. This service 
plate is to be left on until the first hot course after the soup. 

SILVER. One should not entertain so extensively at dinner, as 
not to have enough silver to put on at once all that will be needed for 
all the courses. Some people, however, consider it vulgar to display 
so much silver on the table at once ; for a 12-course dinner there would 
be at least 12 pieces of silver needed at each cover. Some courses 
will need no silver, while others will need two pieces. In case one 
has not enough silver, or dislikes the display, one can bring in the 
silver by installments; i. e. in setting the table, one lays only enough 
silver for 2 or 3, or 3 or 4 courses, and brings in with each succeeding 
course just enough silver for that course. In bringing in the silver 
this way, it is nicest to use a silver tray, having thereon enough silver 
for all covers for that one course. In distributing this silver, never 
reach in front of any guest; merely go to the left of the guest, laying 
the fork, and then to the right, laying the knife or spoon — i. e. lay 



228 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

all the silver necessary at each cover before going on to the next. 
The silver for each course, when brought in by installments, should 
be laid before the course is served. 

There are two ways in which the silver may be laid, as regards 
its order. One way, which is perhaps the least confusing to the 
guests, is as follows: When both a knife and fork are needed, the 
forks are placed at the left of the plate and one inch from the edge of 
the table (laid in the order needed, from the extreme left in towards 
the plate) ; the knives are placed at the right of the plate, and one 
inch from the edge of the table (laid in the order needed, going from 
the extreme right in towards the plate. But here's the point wherein 
this method differs from the other: — if only a fork or a spoon (as for 
an entree or the soup) is needed for a course, it should be placed to 
the right of the plate with the knives and arranged in the order 
needed. This makes it less awkward and confusing for the guest to 
select the silver for each course, but does not make the table look so 
attractive.* 

The other method of setting the silver is the same as described 
in the lecture on the formal luncheon. 

GLASSES. Place the glasses at the upper right hand corner of 
the plate, just above the top of the knife. The glasses should be rilled 
with water just before the guests enter the dining room. Fill them 
only about two-thirds full. 

SALTS and PEPPERS. It is not customary to use these at a 
formal meal; but they can be used. They should be placed just above 
the serving plate and in the centre. They must always be removed 
just before the dessert course. 

BUTTER. Butter should not be used at a formal dinner — i. e. 
to be strictly formal. 

RELISHES, as olives, radishes, celery, etc., are placed on the 
table before the entrance of the guests. They are put in small fancy 
dishes (not individual) and are to be passed by the waitress. They 
must be removed just before the dessert course. They should be so 
placed on the table that the waitress can conveniently reach them. 
They are passed with the fish, game and roast courses. 

"BON BONS and SALTED NUTS. These are to be placed upon 
the table before the entrance of the guests and are to be passed just 
as the relishes, but are not to be removed before the dessert course. 
They are passed with the dessert or with the eleventh course. 

ORDER OF COURSES. 

1st course consists of grape fruit or cocktails, or canapes. 

2nd course — Clear soup, as bouillon or consomme — never a heavy 

* Always remember to set only the silver which will be needed 
before the dessert. 



LABORATORY COOK BOOK. 229 

soup. With this course is generally served a bread stick or a cheese 
straw or a plain half cracker. 

3rd course — The fish course. 

4th course — An entree course consisting of any of the following: 
Small meat or chicken croquettes, timbales, macaroni, sweetbreads, 
chicken livers served in croustades, mushrooms, or any proteid food. 
All of these can be served with or without a sauce. The sauce used 
should be either a plain white sauce or a drawn butter sauce. Kolls 
can be served with this course. 

5th course — The roast course. Any roast as lamb, beef, pig, pork, 
bear, veal, venison, can be used. Turkey or chicken can be used, but 
some people consider them as game. Gravies and almost any kind 
of vegetables are included in this course. One kind of vegetable is 
generally used beside potato. 

6th course — The vegetables entrees consisting of spinach, celery or 
asparagus in croustades; or some kind of fritters, especially fruit 
fritters, as banana or apple with orange sauce. 

7th course — The first cold course, some kind of sherbet, as grape, 
milk or lemon. 

8th course. The game course, consisting of pigeon pie, partridge 
pie, squab pie, broiled quail, roast duck or the like. Dressing or mar- 
malade, jelly, or spiced grape, are generally served with this course. 

9th course — The salad course. Any kind of salad can be served, 
but preferably some very small light salad, as jellied tomato salad. 
Small sandwiches, as brown bread and cheese, can be served in 
this course. 

10th course — The dessert. This should be ice cream or frozen 
pudding. 

11th course — Thin wafers, with cheese or small fruits, as raisins, 
figs and dates. 

12th course — Cafe noir — i. e. very strong black coffee. 

The above outline contains enough for a twelve-course dinner: 
this, however, can be shortened by leaving out the entree courses, but 
in that case one should serve a sandwich with the soup or the saiad 
course. 

EXPLANATION OF COUESES. 
1st course. Meant as an appetizer. If grape fruit is served, of 
course finger bowls will have to be brought in at the end of the course; 
orange spoons should be put on when the table is set and should come 
to the extreme right of the knives, being placed one inch from the 
1able\s edge. If fruit cocktails are served a spoon is best; but for 
clam or oyster cocktails a fork is used. Should canapes be used for 
the first course, it might be well to explain what they are. A canape 
is really a form of sandwich and is to be eaten from the fingers. It 



230 TEE WORCESTER DOMESTIC SCIENCE SCHOOL. 

consists of a tiny piece of rather dry bread or toasted or sauted bread 
or a cracker; this is spread with soft cheese or a paste of some kind 
(as anchovy) or salmon or yolk of hard-cooked egg or anything of like 
nature. Sometimes another slice of bread is placed on top of this; 
if not, the canape is generally decorated or garnished in some design. 
Sometimes a cherry is placed on top; sometimes chopped olives are 
used for a garnish; almost anything can be used for this purpose. 
Usually the canapes are cut in rather fancy shapes about 2 inches in 
diameter; the slices should be nice and thin. Use a simple tea plate 
or a bread and butter plate for serving the canapes. Of course the 
service plate is always under the first course plate. 

2nd course. It is not good form to serve heavy soups like purees 
at formal dinners; serve clear soups as consomme or bouillon. They 
can be served either in soup plates or bouillon cups. It is better, 
however, to serve the soup in soup plates for a dinner, and in bouillon 
cups for a luncheon. Have the plate or cup only about two-thirds 
full, and always have thje service plate underneath. The bread-stick 
or whatever of that nature is to be eaten with the soup, should be 
placed in the fold of the napkin before the guests enter the dining 
room. Croutons are not served with a clear soup; they are all 
right for purees. If a soup-jdate is used, place a soup spoon at 
each cover; if a bouillon cup, use bouillon spoons. 

3rd course. The service plate must be removed, this being the 
first hot course after the soup. A small silver knife and fork will be 
needed for this, the fish course. If the fish is to be served in the shell, 
ordinary clam or oyster shells are pretty to use; but they must be 
thoroughly sterilized by boiling 2 or 3 minutes in water. The very 
hard clam shells, which are almost circular in shape and which have 
a dark blue border on the inside of the shell, are well adapted to this 
use. (It is a good plan to save up the most perfect shells one comes 
across and keep them in a tightly covered tin pail.) When serving 
place the shell in the centre of the plate. One can hold the shell 
with the fingers to steady it while eating the fish ; or one can steady 
the shell with the knife. 

4th course. An entree course. It is the "entrance to" the 
course preceding the chief hot course. For this, a small knife and fork, 
such as was used for the fish, will be needed. Sometimes only a 
fork will suffice. Any proteid food can be used for this course; mush- 
rooms are especially good, being very rich in proteid and greatly 
resembling meat in this respect. Of the list given above to choose 
from the macaroni is the only food that is not proteid, and yet it is 
excellent for such an entree. Eolls or bread without butter can be 
served with this course or the salad course, but are not needed. Tim- 
bales should only be filled one-half full. 

5th course. The roast course. A large dinner fork and a large 



LABORATORY COOK BOOK. 231 

dinner knife, of steel, should be used; also a large dinner 
plate. Vegetables and gravies are included in this course and 
are put on the same plate with the roast. A brown gravy or mush- 
room sauce are either of them good to serve here, though the mush- 
room sauce must not be used if mushrooms appear anywhere else on 
the menu, e. g. in an entree course. Almost any kind of vegetable 
can be used, but preferably vegetables which are not soft and "mushy," 
as baked squash ; beets, etc. ; otherwise if the vegetable is soft and wet, 
it must be served on a little plate at the upper left of the large plate. 
It is much better to put the vegetables on the large plate with the mear, 
so select as dry ones as possible. It is customary to serve one veg- 
etable beside potato with this couse. Put a tablespoonful of gravy 
on the plate with the meat, but by no means ON the meat or potato; 
so that if a person does not care for it they will not be obliged to eat 
it. Also if squash is served, place a tablespoonful of that on the same 
plate, and if potato roses are served, put two of them on the plate 
also. 

6th course. This is the vegetable entree to precede the 1st cold 
course. A small fork will be needed here. The croustades needed 
for this course can be cut out of bread or else be made out of regular 
croustade batter, which is similar to puff paste. If fritters are served 
with some kind of sauce, put the sauce on the same plate at one side 
of the fritter. 

7th course. The first cold course. The sherbet should be served 
in sherbet glasses; set a doily on a small plate and place the sherbet 
cup on the centre of the doily. If the sherbet is rather stiff it can be 
eaten with a fork ; otherwise a spoon should be used. A spoon can be 
used anyway, no matter what the condition of the sherbet may be. 

8th course. The game course. If a whole bird is to be served 
each guest, as, for instance, is done with broiled quail, never serve a 
large one. If any sauce or condiment is served, as is generally the 
case, it should be put on the same plate. Put only a small quantity, 
as one-half teaspoonful of marmalade on each plate. Use a breakfast 
plate, a fork, and a steel knife for this course. Always use a steel 
knife for the game and the roast. 

9th course. The salad course. A fork will be needed for this. 
A small sandwich or roll, or bread, can be served with the salad if 
wished, and should be served on the same piate. The service plate 
should be brought in again with this course, for the following course 
is the dessert, and the table will have to be crumbed between the 
courses, so there would be nothing in front of the guest if the service 
plate were not brought. 

10th course. The dessert course. The ice cream should be eaten 
with a small fork, if it is stiff, but with a spoon if it is soft. 

11th course. Thin wafers and small fruits. These fruits are 



232 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

eaten from the fingers, so the finger bowls should be brought in at the 
close of this course. 

12th course. If the coffee is to be served in the drawing-room, 
the hostess rises first. If there are men in the party they remain in 
the dining-room, for their coffee and smoke. Oftentimes the coffee 
is served in the dining-room for all, and, of course, there is no smok- 
ing then; but the former is considered best when men are present. 
When serving the coffee in the drawing-room, tbe waitress carries but 
one cup at a time on a small silver tray. The tray should be cov- 
ered with a doily. An after-dinner coffee cup is smaller than the 
other kind of coffee cups. The spoon, which is a small one, should 
be placed on the saucer. After passing the coffee the waitress should 
pass the sugar and creamer; these are also to be served from the tray 
covered with a doily. The cover is to be removed from the sugar and 
the tongs must be placed conveniently handy. Though it is the duty 
of the waitress to pass her tray to each one of the guests, it is very 
improper for any one to accept the proffered sugar or cream. One 
must never partake, and yet propriety demands that they be offered. 
Even though the party be comprised wholly of ladies, the coffee is 
often served in tbe drawing-room, but never there for men. 

The waitress should be ever watchful that no one has chance to 
lay their empty cup and saucer down when they are through with it. 
She should be on the alert, ready to take them out on her tray at 
once. It is perfectly proper that 2 or 3 cups be removed at a time, 
but only one should be brought in at a time. 

SERVING THE DINNER. 

This is practically the same as for the luncheon. Remember 
that the guest is never to be left without something before him; this 
explains why the service plate is called into use. 

Always remove dishes from the right of the guest; also place 
courses from the right of the guest, and pass dishes to the left of the 
guest. This can be remembered better as follows: "Remove from 
the right, place to the right, and pass to the left." 

Since both the removing and placing are done from the right, it 
is much easier to use one's left hand in removing a course, while at 
the same time placing the new course with the right hand. This 
saves having a long wait, is much quicker and less awkward than if 
both things were done with the right hand; one can always do it this 
way unless using a tray to bring in and remove courses. Hence many 
prefer not to use a tray. 

In passing a dish to the left of the guest, though not necessary, it 
is much more convenient to use the left hand. One is less likely to 
bump into the guest. 

TO BE PASSED. The relishes, bon bons and salted nuts, which 



LABORATORY COOK BOOK. 233 

were placed on the table before the guests entered the dining-room, 
are to be passed at different times. It is well to have the dishes con- 
taining them so placed as to be of easy access to the waitress; a good 
way is to place them towards the corners of the table, or so that they 
can be reached from the corners. This is less likely to disturb the 
guests. Never pass anything but once. 

RELISHES. These are all to be passed before the dessert course, 
and must be removed just before the dessert course. They are usual- 
ly served with the fish, roast and sometimes the game courses, and 
must be selected for their appropriateness or fitness to the course with 
which they are to be served. Pickled things are generally passed 
with the fish course. A good choice is as follows : Stuffed olives 
with the fish course; celery curls with the roast course; radish roses 
with the game course. Remember to remove all relish dishes before 
crumbing the table. 

SALTED NUTS AND BON BONS. These are to be passed with 
and after the dessert course, but each thing must not be passed more 
than once. A good way is to pass the salted uuts with the ice cream 
and the bon bons with the wafer course. 

SAUCES, GRAVIES AND CONDIMENTS are generally put ou 
the plate with the course with which they are to be served. This, of 
course, is done before bringing the course into the dining-room. Never, 
under any consideration, pour the sauce or gravy over the food, for 
some might not care for it; but rather place about a tablespoonful 
on the plate beside the food. With a condiment often a smaller 
quantity is desired; maybe a half teaspoonful to a full teaspoontul. 
With some salads it is desirous that the dressing should be on one 
side so as not to spoil the attractive appearance of the salad; in that 
case put about a tablespoonful on one side, either on the lettuce leaf or 
on the plate itself, preferably the former. 

FINGER BOWLS should always be brought in and placed after 
the fruit courses for a dinner; whereas, at a formal breakfast they 
are put on the table when it is set. 

GLASSES should be filled when needed during the meal, but only 
about 2-3 full. Never lift the glass to do this, but step up and pour 
the water into it from a pitcher or water bottle. 

WINES. It is proper to serve two or three kinds of wine if de- 
sired, — light wines if for ladies and heavy wines if for men. They 
should be served in wine glasses and arranged in a semi-circle above 
the tip of the knife. If only one wine is served, place it just to the 
right of the glass of water. 

BREAD OR ROLLS can be served at a formal dinner. They are 
generally placed in the napkins, one roll, one piece of bread, or one 
sandwich at each cover. Do not butter the bread, but sometimes the 
rolls are served buttered. In that case, open the roll, spread lightly 



234 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

with butter and press together, taking care that no butter oozes out 
or that anything shows that it has been buttered. Bolls, bread, or 
sandwiches can be served with the first entree course or the salad 
course, but are not needed. If a bread stick or the like is ready in 
the napkin to be used for the soup course, the roll can be put on bread 
plate or served on plate with entree. 

TO CRUMB TABLE. This should be done just before the des- 
sert course. Always have a service plate before the guest while 
crumbing the table. 

Contrary to the custom at a formal luncheon, we use a silver 
crumb tray with a silver scraper or a silver knife in crumbing the 
table at a formal dinner. The sharp edge of the knife is to be used. 
Crumb from both or either side of the guest and brush ONLY whei 
you see crumbs. If a guest happens to be leaning over, by no means 
inconvenience her to crumb the cloth. 

GENERAL DIRECTIONS. 

For a formal meal, everything should be served from the butler's 
pantry in individual servings. It is permissible to have the meat 
carved at table for a dinner or breakfast, but never for a luncheon. 
It is, however, not as good form to serve en masse on the table, and 
the other method is much to be preferred. The waitress should be 
taught to carry a plate without having her thumb bent over its edge. 
There is a way to hold the plate firmly, steadying it with the rest of 
the hand, palm upwards underneath the plate. 

The movements of the waitress should be noiseless and she should 
go about her work as if she were thinking of nothing but her work. 
She must show no signs whatever that she sees or hears what is going 
on among the guests. 

The waitress must take great care in moving about the table that 
she does not touch a guest or her chair, or rattle any dishes. 

After each course is served the waitress is to remain in the din- 
ing-room, standing at a respectful distance. She should stand erect, 
never propping herself against the wall. 

If in removing a course the waitress discovers that a guest has 
carelessly or thoughtlessly left a soiled fork or anything else on the 
table, it is her duty to pick it up, lay it unostentatiously on the plate 
she is about to remove, and remove it. This must only be done when 
removing a course. 

There must be no rattling of dishes, no banging of doors, and no 
loud laughing or talking in the kitchen or butler's pantry. 

DRESS OF WAITRESS. 

The dress of the waitress should be the same as for the formal 



LABORATORY COOK BOOK. 235 

luncheon. A black dress having long sleeves and a white collar and 
cuffs worn with a white bib apron and a small white cap. 

TO THE GUESTS. 

A few important points to remember are as follows: 

Always seat yourself at the dining table from the right side of 
the chair; just slide in sideways, never backwards. Also get up from 
the right hand side of the chair. Sit erect with only the lower part 
of the back touching the back of the chair. Never pull the chair up 
after you are seated; for it is supposed to have been placed at the 
right distance for you to get in comfortably and it is supposed to be 
left there. 

Fold your napkin in your lap, having the central point down- 
ward. When through leave the napkin unfolded at the left of the 
plate. 

Eemember that the hostess should be first to rise from the table. 

One should take just about as long to eat each course as does the 
guest of honor, so as to save her the embarrassment of keeping anyone 
waiting. 

DO NOT thank the waitress EVEK. Tf there is a bread stick or 
the like (folded in the napkin) to be used for the soup course, it should 
be left on the table or on the service plate when one has unfolded the 
napkin, and left there until the first course has been eaten. 

NOTES ON FORMAL DINNERS WITH SUGGESTIONS FOR THE 

HOSTESS 

First course — Canapes or cocktail (oyster, clam, scallop, fruit) 
or grape fruit, or blue points on half shell. 

Second course — Clear soup, consomme or bouillon served with 
bread sticks or imperial sticks. 

Third course — Fish served in shells or with sauce. 

Fourth course — Entree, meat or chicken croquettes, cheese, mush- 
rooms, sweet bread, chicken liver, in timbales or croustacles with or 
without sauce. Roll without butter may be served with this course. 

Fifth course — Roast lamb, beef, turkey or pig (whole) served with 
gravy,. potato, one vegetable on one plate. 

Sixth course — Vegetable entree, spinach, celery, asparagus tips, 
banana or apple fritters or croquettes with sauce. 

Seventh course — Sherbet, grape, milk, lemon, frappe, in glasses 
on plate with doily. 

Eighth course — Game, pigeon, partridge, quail, squab, duck, ven- 
ison or bear, served with jelly, marmalade, spiced grape. 

Ninth course — Salad, tomato aspic, cucumber, celery and apple, 
kumquat, nut, celery and apple, fruit and nut, served with dressing 
and sandwiches of peanut, cheese, lettuce, peppers, etc. 



236 THE WORCESTER DOMESTIC SCIEXCE SCHOOL. 

Tenth course — Dessert, ice cream with or without sauce, frozen 
pudding, mousse, parfait. 

Eleventh course — Wafers with small fruits or crackers and cheese. 

Twelfth course — Cafe noir, at table or ladies in drawing room, 
gents in smoking room. 

Table — Always fine damask, no crease or one lenthwise of centre, 
large napkins. 

Flowers — Low, with or without border about bowl. 

Plate — Service plate 10 inches, remains on till first hot course or 
until dessert. All silver on if not too great an array. Glass directly 
at end of knife for meat course and filled two-thirds full of water. 

Wines — Arranged in semi-circle about head of plate. 

Silver — Arranged from outside in toward plate in order of use. 
Forks at left, knives at right. 

Space — Silver and plate one inch from edge of table. Guests 
20 inches apart. Chairs only near enough to table to allow guest to 
sit down without moving chair. 

Sitting — Sit from right of chair, no hitch. 

Napkins — Folded square and once again, enclosing bread stick or 
roll. At close of meal remain unfolded or allowed to drop on floor. 
Chairs not moved. 

Dress — Low neck, short or no sleeves, long gloves, jewelry, fancy 
dress of hair with ornaments, gloves removed entirely or only hand. 

Announce — Dinner announced by usher or maid: "Dinner is 
served/' 

Setting table — When the table is set the following may be on: 
Kadishes, celery, olives, salted nuts, bon bons, glass of water, wines, 
bread stick in last fold of napkin and service plate 10 inches in di- 
ameter. 

Butter, pepper and salt — Not served at formal meals. Food 
seasoned before serving. 

Knives — Steel knife for roast and game courses, silver for fish 
course. 

Eelishes — All removed before dessert course. 

Coffee — Served in drawing room to ladies, in dining room with 
cigars to gents. 

Finger bowls — Placed on doily, on small plate, one- third full wa- 
ter, with floating rose leaf or violet, etc. 

Crumb table — At close of the ninth course, using tray and scraper, 
napkins and plate may be used at luncheon. 

Serve — From butler's pantry or host and hostess may serve at 
table. If coffee is served at table, full coffee service may be used. 
Kefill two-thirds without removing from table, tray is not used at for- 
mal meals. 

Passing — To the left of the guest. 



LABORATORY COOK BOOK. 237 

Placing — Place and remove from right of guest. 

Host — If host be present, guest of honor sits at his right, other- 
wise at the right of hostess. 

Serving relishes, etc. — Pass olives with third course, celery with 
fifth course, radishes with eighth course, nuts with tenth course and 
bonbons with eleventh course. 



A FOEMAL BREAKFAST. 

Time, 11 a. m. 

Centrepiece — Should be of fruit or flowers. 

Setting of table — Practically the same as for the other formal 
meals. 

Finger bowls — When fruit is served for the first course, as is gen- 
erally the case, the finger bowls should be placed when the table is 
set. There should be one at each place on a small plate, with a doily 
underneath the bowl; it should be placed a little to the upper left of 
each place. It is not good for one chemically to have fruit for the 
first course unless it is grape fruit. That is really the only fruit to 
be served first; but custom has it that any fruit can be served first. 

Bread and butter plates — After the first course, the bread and 
butter plates take the place of the finger bowl. A ball of butter and 
a spreader are placed on the plate with the bread. 

Silver — The silver is set quite as for other formal meals; the 
forks to the left, the knives to the right, and the fruit spoon or the 
strawberry fork, and the coffee spoon to the right with the knives. 
The same rules regarding the order of placing apply here as with other 
formal meals. 

Glasses — At the head of the knife comes the glass. 

Fruit plates — When grape fruit is served, and for the first course, 
a plate with a doily and the grape fruit on it should be laid at each 
place when the table is set; and the fruit is to be passed. 

Carving set — Individual servings can be made from the butler's 
pantry, but if meat is served en masse the carving set will be needed. 
This should be at the host's end of the table. At his place should be 
all the necessary knives, forks and spoons, as at all the other covers. 
To the extreme left of all the forks at his place put the carving fork, 
tines upward, of course; to the extreme right of all the knives should 
be placed the carving knife, with the sharp edge towards the carver. 
After the carving knife and fork have been used, lay them on a silver 
or glass rest, known as a rest for a carving set. 

Sugar, creamer and coffee pot — The coffee is often served from the 
butler's pantry, but it is more social to have it served at the table by the 
hostess. The creamer and sugar and also the cups and saucers are 



238 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

placed at the upper right of the hostess; near to these is placed the 
coffee pot resting on a tile. Silver pots are always best to use on the 
table because they retain the heat best. Sometimes individual coffee 
pots and sugars and creamers are used. Still another way is to have a 
tray with a tray cloth; on this the sugar, creamer and coffee pot are 
placed at the right of the hostess. 

Serving of breakfast — The same rules apply here practically as 
for the luncheon. A few small changes are cited herewith. 

Tray — Always use a tray in serving the breakfast; also use the 
tray for all things passed to the guests. The tray should be a small 
one, being only a little larger than a dinner plate. On it there should 
be a doily just a little smaller than the tray, and just large enough 
to fit well. 

Cereal — The cereal is the next course after the fruit. Individual 
servings can be brought in alone and placed before the guest, or sev- 
eral separate servings in on a silver tray and be placed individually. 

The waitress should be cautioned not to hold the cereal dishes in 
such a way as to get her thumb into the cereal, or even part way; 
teach her the proper way to hold a plate, as described in the formal 
dinner notes. With this course the cream and sugar are to be passed 
to the left of each guest. 

Main course — Next comes the main part of the breakfast. Each 
plate is filled by the host or hostess and placed by the waitress, or in- 
dividual servings are made from the pantry. 

Coffee — Coffee is served by the hostess, or brought in and placed 
at the right of each guest. The handle of the cup should be turned 
away from the guest. Loaf sugar should be placed on the edge of the 
saucer, so that the guest may take it or leave it as he chooses. 

Rolls are passed. 

Crumbs are not removed at a formal breakfast. 

*Note — A silver tray is especially pretty to use. 



8 P. M. FORMAL DINNER. 

First course — Fruit cocktail in orange baskets. 

Second course — Beef bouillon, toasted triscuits. 

Third course — Fillet of fish, tartare sauce. 

Fourth course — Cheese croquettes. 

Fifth course — Roast lamb, caper sauce, new potatoes, brussels 
sprouts creamed. 

Sixth course — Asparagus patties. 

Seventh course — Raspberry ice. 

Eighth course — Roast duck, olive and almond sauce, grape fruit 
marmalade. 

Ninth course — Kumquat and apple salad, mayonnaise, saltines. 



LABORATORY COOK BOOK. 239 

Tenth course — Pistachio ice cream in crystal cups on spun sugar. 
Gold cake. 

Eleventh course — Graham wafers, dates. 
Twelfth course — Cafe noir, demi tasse. 

1 P. M. FORMAL LUNCHEON. 

(Ladies Only.) 
First course — Sugared pineapple. 
Second course — Cream of asparagus puree. 

Third course — Planked halibut (garnished), potato glace, spin- 
ach, French bread. 

Fourth course — Creamed sweet bread in patty shells. 
Fifth course — Pepper salads, mayonnaise, cheese sandwiches. 
Sixth course — Maple parfait, Venetian cakes. 
Seventh course — Coffee. 

11 A. M. FORMAL BREAKFAST. 

(Color Scheme, Pink, Green, Yellow.) 
First course — Sliced cucumber, garnished with green and pink 
roses (radish and olives). 

Second course — Light omelet with tomato sauce. 
Third course — Creamed crab in bread croustades. 
Fourth course — Waffles — orange sauce. 
Fifth course — Strawberries and cream. 
Sixth course — Coffee. 



Menus 



WEDDING BREAKFAST. 

First course — Melon — iced. 

Second course — Cream of cauliflower soup, croutons. 
Third course — French breaded lamb chops, French fried potatoes, 
hot biscuit. 

Fourth course — Creamed peas in timbales. 
Fifth course — Pineapple and celery salad. 
Sixth course — Bombe glace, wedding cake. 
Seventh course — Coffee. 

MENUS FOR DINNERS ON EASTER DAY. 

Fancy Frills to Show Spirit of Season at the Table. 

Anchovy canapes 

Grape fruit with cherry 

Cream puree of asparagus 

Roast duck, olive and almond sauce 

Ginger aspic, duchess potatoes shaped like' tiny chicks (use 

budless cloves for feet and allspice for eyes) 

Fried egg plant 

Cucumber tubs filled 

Marguerite salad, mayonnaise dressing 

Squash rolls 

Rhubarb pie 

Frozen pudding 

Coffee with whipped cream. 

NO. 2. 

Fruit cocktail in orange baskets 
Spinach puree, with fancy croutons 

Roast lamb, mint sauce 

New potatoes, baked in half shell 

Jellied cabbage, celery curls 

Chicken timbales, Spanish rolls, currant jelly 

Stuffed eggs on cress 

Mayonnaise, olives 

Maple parfait 

NO. 3. 

Scallop cocktail in green peppers 

Chicken consomme, toasted triscuit 

Squab pie (garnished) 

Parsnip cakes 

Potato apples — shapes, small chick, straw hat, baseball club 



LABORATORY COOK BOOK. 241 

Dressed tomatoes in lettuce cups 
Mayonnaise, Swedish rolls 
Sultana roll, pistachio sauce 
Coffee 

THANKSGIVING MENU. 

1. Oyster cocktail. 

2. Cream of mushroom soup, bread sticks 

3. Baked halibut in cream, green peas, rolls 

4. Nut and potato croquettes, nut sauce, olives 

5. Eoast turkey, celery stuffing, sweet potatoes, cranberry jelly, 

creamed onions 

6. Orange and grape fruit salad in orange cups, crisped crackers 

7. Mince pie, pumpkin pie, cheese, pineapple ice cream, marguer- 
ites, nuts, fruit, coffee 

Note — The sweet potatoes are cooked with the turkey. Fried egg- 
plant can be substituted for the creamed onions. For a simpler meal 
this menu can be revised as follows: Oyster cocktail, baked halibut, 
croquettes, whole turkey, and only one kind of pie. 

CENTBEPIECES FOE THE THANKSGIVING TABLE. 

It is a very pretty idea to have the centrepiece of the Thanksgiv- 
ing table something suggestive of the harvest season. A pumpkin 
hollowed out and filled with fruit makes a pretty centrepiece; this is 
even more attractive when the pumpkin is cut out to represent a 
basket with a handle and is then filled with fruit. 

Several sprigs of chestnut burs arranged artistically in a pot- 
tery dish make a very pleasing centrepiece; use bits of wire to fasten 
on the burs which may have fallen off, concealing this makeshift as 
well as possible behind leaves, etc. 

Bed oak leaves and beautifully colored maple leaves, which have 
been pressed, make charming little mats for individual salt dishes 
or nut dishes. 

OTHEE THANKSGIVING MENUS. 

1. Oyster on the half shell. 

2. Soup (either cream of tomato, celery or potato), croutons. 

3. Celery, salted almonds. 

4. Baked fish on clam shells. 

5. Eoast pig. 

6. Eoast turkey, brown gravy, crab apple jelly, mashed potatoes, 

creamed onions, squash. 

7. Plum pudding, hard sauce. 

8. Mince, apple, pumpkin or squash pie. 

9. Sherbet, fancy cakes. 

10. Fruits, nuts, raisins, candy. 

11. Ci'ackers, coffee, toasted cheese, cider. 



242 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

THANKSGIVING DINNER. 

1. Blue points on half shell. 

2. Cream of tomato soup, croutons. 

3. Baked blue fish, tartar sauce, celery, hot rolls. 

4. Boast turkey, brown sauce, chestuut dressing, crabapple jelly, 

baked onions, squash, mashed potato. 

5. Plum pudding, hard sauce, mince, apple, pumpkin pie, cheese. 

6. Maple ice cream, lady fingers. 

7. Fruits, nuts, bon bons. 

8. Crackers and toasted cheese. 

9. Sweet cider. 

LUNCHEON MENU— Cold Winter Day. 
Potato soup Sour milk biscuit 

Boast beef Lima beans 

Brown sauce Mince pie 

Bice croquettes Coffee 

LUNCHEON MENU— Early Summer. 
Cucumber soup Asparagus on toast 

Boast chicken Badish roses 

Giblet sauce Grape fruit sherbet on 

Stuffed baked potato in half pineapple 

shell Sponge cake 

HOME LUNCHEON— Summer. 
Fruit cocktail Boiled dressing 

Crab croquettes, parsley Brown bread, Cheese 

sauce sandwiches (thin) 

Potato cones, garnished Coffee souffle 

LUNCHEON MENU— Early Spring. 
Baked stuffed haddock, Hot brown bread 

Soubise sauce Green vegetable salad, may- 

Banana boats with pelee onnaise 

nuts Bhubarb pie 

MENU— Well Balanced. 
Tomato bisque Creamed onions 

Salmon croquettes, white Tea biscuit 

sauce with peas Cornstarch mould, chocolate 

Potato apples sauce 

MENU— Later Spring. 
Lobster cutlets Bananas 

Popovers Strawberry short cake 

Creamed spinach 



LABORATORY COOK BOOK. 243 

LADIES' LUNCHEON— Summer. 
Jellied tongue Squash rolls 

Gooseberry sauce Nut and cherry jelly, 

Potato puff with whipped cream 

Celery curls Frosted maple sugar cake 

Spinach croustades Tea 

SUMMEK MENU. 

Cold bouillon Banana fritters, vanilla 

Sliced chicken in aspic sauce 

Tomato and celery salad, Parker house rolls 

mayonnaise Milk sherbet, sponge cake 

SUMMER MENU. 

Puree of peas Hot graham gems 

Asparagus and nut salad, Strawberry shortcake 

mayonnaise Grape juice 

FAMILY DINNER (Old-Fashioned.) 

1. Barley soup, toasted crackers. 

2. Roast pig (whole), garnished, cranberry jelly, apple butter, 

baked onions, roasted potatoes, squash, raised rolls. 

3. Vegetable salad, boiled dressing. 

4. Steamed fruit pudding, hard sauce, old Cheshire cheese. 

5. Fruits, nuts, raisins, coffee. 

MATRON'S DINNER. 

1. Grape fruit, barley due. 

2. Chicken consomme, bread sticks. 

3. Shrimp cutlets, stuffed peppers. 

4. Fillet of larded beef, mushroom sauce, asparagus, mashed po- 

tato (fancy cuts). 

5. Frappe, blood orange. 

6. Phila. capon, Bechamel sauce, bread jelly. 

7. Cucumber aspic on lettuce hearts, French dressing. 

8. Chocolate mousse. 

9. Crackers, Neufchatel cheese. 
10. Coffee, bon bons. 

GIRLS' LUNCHEON. 
Grape fruit Mock terrapin in timbales 

Peanut bisque Tomato cups, mayonnaise, 

Breaded veal cutlets, rolls 

frozen horseradish sauce Plain ice cream, maple 

French potato balls creamed sauce 



244 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

HOME LUNCHEON— June. 
Tongue and pea salad, may- Strawberry mousse, butter 

onnaise thins 

Hot biscuit, rhubarb mar- Iced tea 

malade 

MENU — Late August. 

Fish bisque Parker house rolls, Spanish 

Pea and chicken timbales rice 

Tomato and celery cups, Canteloupe with raspberry 

mayonnaise frappe 

MENU— July (Heavy) 

Fancy orange baskets, cold Stuffed eggs, mayonnaise 

Cold sliced turkey, dressing 

Swedish rolls Maple mousse 

Philadelphia relish Iced coffee 

COUKSE SPRING LUNCHEON— May. 

1. Cream lettuce soup, bread sticks. 

2. Crab flakes on toast, radishes 

3. French chops, Hollandaise sauce, baked squash, potato roses, 

luncheon rolls. 

4. Waldorf salad, mayonnaise, olives. 

5. Marshmallow fruit cream, sponge hearts, salted almonds, can- 

died orange peel. 

6. Coffee. 

YELLOW LUNCHEON— Daffodils. 

1. Egg canapes. 

2. Clam broth, orange rolls. 

3. Creamed mushrooms in bread boxes. 

4. Fillet of chicken with yellow P>echamel sauce, Delmonico po- 

tatoes, preserved kumquats. 

5. Fruit salad, banana and orange, mayonnaise. 

6. Yellow mousse, gold cake. 

7. Coffee, salted almonds, yellow bon bons. 

MENU— July. 
Celery puree Mayonnaise 

Fish au gratin en coquille Cheese sandwiches 

Cucumber boats with aspar- Pineapple sponge 

agus tips Cold water 

MENU— August. 
Iced cantaloupe Baby rolls 

Creamed mushroom caps in Orange baskets with berries, 

bread baskets whipped cream 

Fruit salad, mayonnaise Cocoa 



Household Hints 



To remove paint from windows — Rub with caniphene and sand. 
Rub with hot vinegar. If fresh — turpentine. 

To clean marble — Solution of HNaC0 3 plus CaC0 3 or whiting. 
To clean brown shoes — Rub with soft cloth dipped in methylated 
spirit. Rub with brown boot cream. Let stand 24 hours. Polish. 

Painted Walls — Wash, then rub with woolen cloth dipped in equal 
parts of boiled linseed oil and Turp. 

Indelible Ink — Soak in salt solution. Wash in Ammonia H 2 or 
10 grains of Cyanide of Potas. plus 5 grains of Iodide plus 1 oz. H 2 0. 
Poison. 

REMOVAL OF STAINS. 
Fruit — Boiling water. 
Tea — Concentrated salt solution 
Grass — W T arm alcohol. 
Chocolate — Cold water first. 
Coffee — Warm naphtha soap solution. 
Blood — Cold water, warm naphtha soap solution. 
Oil — Naphtha, benzine. 
Grease — Gasoline. 

Pitch — Lard, naphtha soap solution, turpentine. 
Iodine — Turpentine. 
Vaseline — Chlorinated soda water. 
Paint — Turpentine, gasoline. 

Indelible ink — Chloride of copper, hyposulphite soda. 
Wax — French chalk paste. 

Mud — Dry and brush, cover with salt and flour. 
Tar — Lard, oil of turpentine, naphtha soap solution. 

TO CLEAN. 

Silver — Ag N0 3 sol. 
Brass— 5% HC1 sol. 
Copper — Kerosene. 

Zinc — 5% HC1 or warm salt and vinegar. 
Cut glass — Concentrated HC1. 
Marble — Whiting (CaC0 3 ) and soda and water. 
Polished table — Raw linseed oil. 
Mortar on windows — Stiff brush and hot vinegar. 
Paint on windows — Caniphene and sand. 
White straw hat — 5% oxalic acid followed by thin gum 
arabic sol. 



246 TEE WORCESTER DOMESTIC SCIENCE SCHOOL. 

White woolen — Finely powdered rice, applied with a firm 

cloth. 
Rugs — Sprinkle with salt water and brush hard. 
Lace — Fasten lace to thick paper, sprinkle with calcined 

magnesia. 
Gold and silver lace — Powdered burnt alum. Apply with 

fine brush. 
Velvet — Dust first, sponge with benzine, stretch right side 

up over basin of boiling water. Brush with whisk 

broom in direction of nap. 
Restore color — Rub with chloroform. 
Ivory — Hydrogen peroxide. 
White gloves — Put on gloves, wash in gasoline, rinse in second 

solution, dry on hands in open air. 
Oil cloth, linoleum, matting — Brush first, hike warm water, 

naphtha soap and 1 T. kerosene, 1 T. salt. Dip in broom 

bag, wring out dry, put on broom, rub floor lightly. 

Note — Broom bag made of canton flannel or outing 
flan,nel. 

HARDWOOD FLOORS (Waxed.) 
Scour with steel wool if marred or scratched, polish with beeswax 
or paraffin dissolved in turpentine. For light cleaning rub lightly 
with gasoline, open windows. Never put water on waxed floors. 
To remove all the wax, use 1 lb. sal soda and 1 lb. slaked lime to 1 
pail water, dry and wash in turpentine. 

HARDWOOD FLOORS (Varnished or Shellacked.) 
Clean with ground pumice stone or salt if blackened, brush, rub 
with gasoline, turpentine or kerosene till dry, cloth wrung dry out 
naphtha soap solution. 

HARDWOOD FLOORS (Oiled.) 
Brush with soft hair brush, rub with dry mop; wash in oxalic 
acid, wipe dry; wash in gasoline, let dry and air one day; reoil in raw 
linseed oil, not too thick; rub dry. 

JAVELLE WATER— For Removing Stains. 
14 lb. chloride of lime. 

1 lb. sal soda. 

2 qts. boiling water. 

Dissolve, settle, decant the clear liquid. Turn hot flatirons on 
side to cool; clean with kerosene and fine sand. 

TO TEST GREEN WALL PAPER FOR ARSENIC. 
Dip a sample of the paper in aqua ammonia. If arsenic is pres- 



LABORATORY COOK BOOK. 247 

ent in quantities to be dangerous the paper will turn from green to 
b.lue. 

TO SET COLOKS. 
10% salt sol., stand 5 min., or 1 gal. water to 2 T. turpentine, 
soak 5 min.; 2% HC1 sol., soak 5 min. 

HINTS ON TABLE ETIQUETTE. 

1. Hair and dress tidy in appearance before coming to table. 

2. Sit into chair from chair's right. 

3. Do not shake table in sitting down or in cutting food. 

4. Never drag chairs. Place, by lifting, back to table in all 
meals except formal. 

5. Never shove dishes on table. 

6. Pass dishes by extending handle toward recipient. 

7. Feel it incumbent upon you to assist in the conversation. 

8. Eating often sets up mucus flow in the nose; blow nose before 

coming to table. Do not sniff at table ; wipe nose quietly. 

9. Do not fumble or play with dishes. 

10. Never suck or pick the teeth at table. 

11. Do not try to talk with mouth full. 

12. Any objectionable matter getting into mouth should be quick- 

ly removed with fingers and placed to one side. Using a nap- 
kin makes it more conspicuous. 

13. If you accidentally spill anything, do what you can to rectify 
it quickly without saying anything about it or calling others' 
attention to your misfortune. 

14. Dishes should not be clicked against others in placing, or 
shoved. 

15. Knife and fork should be left parallel on plate. 

16. Never leave spoon in cup of liquid — tea, coffee, cocoa. 

17. Be prompt at meals and stand at chair till all are ready to 
sit. 

18. Wait each course till all are served before eating. 

19. Do not scrape or rescrape auy dish getting last vestige. 

20. Burying one's face in the plate and eating hastily is bad taste. 
21. — Do not recline in chair when eating. 

22. Look at the person to whom you pass anything. 

23. Do not touch hand to hair without absolutely necessary. 

24. Leave napkin in ring. If one eats properly, rarely, if ever, is 
it necessary to soil the table linen. 

TIME, ENEBGY AND MONEY-SAVING DEVICES. 
Electric Power in the House. 
Washing machine, sewing machine, mangle, clothes dryer, vac- 



248 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 

uum cleaner, dish washing machine, silver cleaning pan (chemical) — 
for large families. 

Wheel tray, fireless-cooker, incinerator, electric range, instan- 
taneous hot-water heater (for summer), electric and gas flatirons, 
steam cooker, chopping bowl and knife, dumb waiter, quart flour sift- 
er, tungsten lamps, timbale iron, kitchen stool, small kitchen rocker, 
aluminum ware of all kinds, frying basket, oiled paper, self-basting 
roasting pan, chemical thermometer (floating), oven pyrometer (when 
it works), lobster shears, measuring cup, paper bag (Soyer's) for 
certain foods, (fish, chicken), household scales and balances, coffee 
percolator, chafing dish; knives — bread, meat, cake, vegetable; fancy 
moulds, potato and vegetable press, puree apparatus, grape fruit 
knife, French potato ball cutter, fancy vegetable cutters, pastry tubes 
and bag, patty shell outfit, magic covers, safety gas lighter, sink 
strainer, electric bread toaster, soap shake, dry mop, dustless duster, 
dish drain, vegetable brush, asbestos mats and holders, slate and 
pencil (hung in kitchen), list of menus (seasonable), card catalogue 
of recipes, meat board, bread board, onion board, long-handled forks, 
trivets, long-handled colander, shelf near stove for seasonings, rack 
with tray (near stove) for holding spoons in cooking, rings for 
poached eggs, pie lifter, cork screw. 

NOT LABOK SAVING FOE SMALL FAMILY. 

Meat grinder, bread mixer, egg separator, apple corer (wasteful), 
omelet pan. 

True economy is a generous provision of essentials; careful super- 
vision of non-essentials and self-control in handling the financial 
budget. 

DOMESTIC SCIENCE BIJBLIOGKAPHY. 

American School of Home Economics Library — 4 large volumes. 
Household Science and Art. 
Practical Dietetics. 
Hostess of Today. 
Miss Farmer's Cook Book. 
Oread Publications. 
Government Bulletins. 
Cooking and Serving. 
Mrs. Ellen H. Richards' Books. 
Barrows' Home Science Cook Book. 
Miss Parloa's Home Economics. 
Social Usages at Washington. 
Table Etiquette. 
Janet McKenzie Hill's Books. 
Mrs. Lincoln's Cook Book. 



LABORATORY COOK BOOK. 249 

Food Analysis and Composition — Leach. 
Halliburton's Chemical Physiology. 
Whitcomb & -Barrow's Publications. 
Teachers' College Bulletins — Columbia Univ. 
The Fireless Cooker. 
Soyer's Paper Bag Cookery. 
Etc., Etc. 

Some of these recipes were compiled from the following authorities : — 

Miss F. M. Farmer — Boston Cooking School Cook Book. 

Mrs. Mary J. Lincoln — Boston Cook Book. 

Miss Maria Parloa — Kitchen Companion. 

Mrs. V. H. Larned — The Hostess of Today, The Little Epicure. 

Miss Mary Ronald — The Century Cook Book. 

Teachers' College Collection of Recipes. 

The Vital Question. 

Family Recipes. 



